Cook and Scale
Yaki Udon
4 servings · 30 min total
Thick chewy udon noodles stir-fried with crisp pork belly, cabbage, and shiitake in a savoury soy-oyster glaze.
Ingredients
- 500 g udon noodles
- 200 g pork belly, thinly sliced
- 2 tbsp vegetable oil
- 1 carrot, julienned
- 150 g white cabbage, shredded
- 100 g bean sprouts
- 4 g shiitake mushroom, sliced
- 3 spring onion, sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tsp chilli flakes
- 1 tsp sesame seeds
Contains: Gluten, Soy, Molluscs, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prepare the udon noodles — Loosen the udon noodles under warm water if pre-cooked, or boil according to packet directions, then drain well.
- 2.
Crisp the pork belly — Stir-fry the pork belly in the oil over high heat for 5 minutes until crisp at the edges.
- 3.
Stir-fry the vegetables — Add the carrot, cabbage, and shiitake and stir-fry for 4 minutes until just tender.
- 4.
Toss noodles in the sauce — Toss in the noodles, bean sprouts, soy sauce, oyster sauce, and mirin, and stir-fry for 3 minutes until everything is well coated and heated through.
- 5.
Finish and serve — Drizzle with sesame oil, sprinkle with chili flakes, spring onion, and sesame seeds, and serve immediately.