Yaki Udon Stir-Fried Noodles

Name: Yaki Udon Stir-Fried Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
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)

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.

25 minEasyServes 2450 cal/serving

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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

1

Combine 2 tbsp soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp oyster sauce, and 2 tsp mirin in a small bowl. Set aside.
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.
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).
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.
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.
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.
7

Divide into bowls and top with 2 tbsp bonito flakes (katsuobushi). Serve immediately.

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Questions

What internal temperature should Yaki Udon Stir-Fried Noodles reach?

For Yaki Udon Stir-Fried Noodles, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for oyster sauce in Yaki Udon Stir-Fried Noodles?

The entry for Yaki Udon Stir-Fried Noodles calls for 2 tbsp oyster sauce. In its place: Hoisin thinned with a little soy sauce is the nearest shelf substitute, and a mushroom stir-fry sauce is the vegetarian one. Both are sweeter, so hold back any sugar in the recipe.

Can I make Yaki Udon Stir-Fried Noodles gluten-free?

Yes. The gluten in Yaki Udon Stir-Fried Noodles is 14 oz fresh or frozen udon noodles, thawed if frozen, 2 tbsp soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp oyster sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Yaki Udon Stir-Fried Noodles contain shellfish?

Yes: 2 tbsp oyster sauce. The full allergen list for this entry is gluten, soy, shellfish, fish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Yaki Udon Stir-Fried Noodles?

One serving (the recipe makes 2) is about 450 calories, with 24 g protein, 48 g carbohydrate and 16 g fat, plus 2 g fiber and 540 mg sodium. The figures are estimates computed from the ingredient list.

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