Yaki Udon Stir-Fried Noodles
Thick, chewy udon noodles stir-fried with pork, cabbage, and scallions in a savory-sweet sauce of soy sauce and Worcestershire. A quick weeknight dinner packed with umami flavor.
Ingredients
- 14 oz fresh or frozen udon noodles, thawed if frozen
- 8 oz pork belly or boneless pork shoulder, thinly sliced
- 2 cups green cabbage, roughly chopped
- 4 stalks scallions, cut into 2-in pieces
- 1/2 cup shiitake mushrooms, stemmed, sliced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp oyster sauce
- 2 tsp mirin
- 1 tsp toasted sesame oil
- 2 tbsp bonito flakes (katsuobushi)
Instructions
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1
Combine 2 tbsp soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp oyster sauce, and 2 tsp mirin in a small bowl. Set aside.
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2
If using fresh or vacuum-packed 14 oz fresh or frozen udon noodles, separate the noodles gently by hand. If frozen, microwave briefly until loose.
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3
Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 8 oz thinly sliced pork belly or boneless pork shoulder and cook, stirring, until no longer pink, about 2 to 3 minutes. Check that pork reaches an internal temperature of 145°F (63°C).
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4
Add 1/2 cup stemmed, sliced shiitake mushrooms and 2 cups roughly chopped green cabbage and stir-fry until the cabbage is slightly wilted, about 2 minutes.
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5
Add fresh or frozen udon noodles and pour the sauce over everything. Toss with tongs or chopsticks until the noodles are evenly coated and heated through, about 2 minutes.
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6
Add 4 stalks cut into 2-in pieces scallions and toss for 30 seconds. Remove from heat and drizzle with 1 tsp toasted sesame oil.
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7
Divide into bowls and top with 2 tbsp bonito flakes (katsuobushi). Serve immediately.