Yaki Udon (Stir-Fried Udon Noodles)

I was recently asked to contribute a recipe as part of a compilation being put together for a wedding gift. I think it is a really lovely idea, especially since the bride-to-be loves to cook. A book of well-loved recipes from family and friends is something I would certainly have loved to have received!

I decided very quickly on the recipe that I wanted to contribute. I wanted something Asian and easy, and Yaki Udon fit the bill. This is a dish is a staple on my lunch menu because it is quick to prepare and easy to eat. It looks good too!

Since I had it typed out, I thought I’d share it here too since I know we Mums are always looking for lunch ideas!

Yaki Udon

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Easy stir-fried Udon noodles. Perfect for a quick yet filling lunch!

Recipe type: One-dish Meals

Cuisine: Japanese

Serves: 2-3 servings

Ingredients

• 2 individual packets of fresh Udon
• ½ large onion
• 2-3 cabbage leaves
• 1 carrot
• 2-3 shiitake mushrooms
• 2 scallions/green onions
• 200g sliced pork belly, or your choice of meat
• 6-8 shrimps
• 1 tbsp. oil
• black pepper (to taste)
• 3 tbsp mentsuyu (noodle soup base)
• 1 tsp soya sauce
• 1 pkg (about 3 tbsp) of dried bonito flakes for topping (optional)

Instructions

1. Blanch udon noodles in boiling water to cook, then set aside
2. Slice onion thinly and cut cabbage into small square piece (about 2.5 cm). Peel and julienne carrot.
3. Remove shitake stems and slice mushroom tops. Thinly slice about 5cm of the green part of the scallions and set aside for garnish. Cut the rest of the scallion into 5cm pieces.
4. Cut pork belly slices into smaller bite-size pieces.
5. In a frying pan, heat oil over medium high heat. Add pork and cook until almost cooked through. Then add onion and cook until soft.
6. At this point, add the cabbage and carrot and stir-fry till coated with oil. Then add shrimp, shitake and 5cm scallion pieces. Continue frying till the vegetables are slightly wilted. Season with black pepper to taste.
7. Add udon noodles and mix well.
8. Add the mentsuyu and soya sauce and stir to mix.
9. Your udon is ready to serve! Top each plate with the thinly sliced scallions to garnish. You can also add bonito flakes (optional).

Notes

Mentsuyu is a soup base for Japanese noodles that is sold diluted or concentrated. The mentsuyu I use is concentrated and you should adjust the amount used if you use pre-diluted mentsuyu. It is sold in bottles and can be found in the aisle with other Japanese seasonings in most major supermarkets. Mine looks like this:

If you can’t find it, here’s a recipe I found to make your own though I have not tried it: www.japanesecooking101.com/men-tsuyu-recipe/

This recipe is adapted from Just One CookBook.

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