Savory Yaki Udon
A phenomenally satisfying, thick noodle stir-fry. Chewy, plump udon noodles are tossed in a screaming hot wok with crisp cabbage, savory pork, and a rich, slightly sweet soy and oyster sauce reduction. It is street food perfection.
- 2 portions Udon noodles frozen blocks preferred
- 1/4 lb Thinly sliced pork belly or chicken
- 2 cups Cabbage roughly chopped
- 1/2 Onion sliced
- 1/2 Carrot julienned
- 1 tbsp Vegetable oil
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Mirin
- 1 pinch Katsuobushi bonito flakes
Thaw the Noodles: If using frozen udon blocks, microwave them for 1 minute or blanch them quickly in boiling water just until they untangle. Do not fully cook them, as they will soften further in the wok.
Sauté the Base: Heat the vegetable oil in a large wok or skillet over high heat. Add the sliced pork and cook until browned. Add the sliced onion, julienned carrots, and chopped cabbage. Stir-fry aggressively until the vegetables just begin to soften and wilt.
Add the Noodles: Add the thawed, chewy udon noodles into the wok. Toss everything together, ensuring the noodles separate and mix with the vegetables.
Glaze and Caramelize: Pour the soy sauce, oyster sauce, and mirin directly over the noodles. Toss continuously over high heat for 2 minutes until the sauces evaporate slightly, coating the thick noodles in a sticky, glossy, savory glaze.
Serve: Transfer the hot, steaming noodles to a serving plate. Immediately top with a generous handful of Katsuobushi (bonito flakes) so they dance in the heat.
Keyword Dinner, Noodles, Pork, Quick, Stir-fry, Udon