Yaki Udon with Pork and Vegetables

Name: Yaki Udon with Pork and Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: japanese
Ingredients: 500 g frozen or fresh udon noodles (udon noodle cakes); 250 g pork belly, thinly sliced and cut into bite-sized pieces; 1 tbsp neutral canola oil; 200 g green cabbage or pointed cabbage, coarsely shredded; 1 pcs carrot, peeled and cut into thin matchsticks (julienne); 1 pcs yellow onion, sliced; 4 pcs fresh shiitake mushrooms, sliced (stems removed); 2 pcs scallions, sliced diagonally (reserve some greens for garnish); 3 tbsp Japanese soy sauce; 2 tbsp mirin; 1 tbsp oyster or Worcestershire sauce; 1 tsp Japanese dashi (stock powder or concentrate); 1 tsp toasted sesame oil; 1 pinch freshly ground black pepper; 2 tbsp katsuobushi (dried bonito flakes); 1 tbsp beni shoga (Japanese red pickled ginger, optional)

By Culiora

Yaki Udon med fläsk och grönsaker served on a plate, photographed in natural light

Yaki udon is a classic Japanese stir-fry featuring thick, chewy udon noodles, thinly sliced pork belly, and crisp vegetables. The dish is quickly tossed in a savory sauce made from soy sauce, mirin, and dashi that delivers deep umami. A quick weeknight favorite traditionally garnished with dancing bonito flakes and pickled ginger.

Servings: 4
Prep time: 15 min
Cook time: 15 min
Total time: 30 min

Ingredients

500 g frozen or fresh udon noodles (udon noodle cakes)
250 g pork belly, thinly sliced and cut into bite-sized pieces
1 tbsp neutral canola oil
200 g green cabbage or pointed cabbage, coarsely shredded
1 pcs carrot, peeled and cut into thin matchsticks (julienne)
1 pcs yellow onion, sliced
4 pcs fresh shiitake mushrooms, sliced (stems removed)
2 pcs scallions, sliced diagonally (reserve some greens for garnish)
3 tbsp Japanese soy sauce
2 tbsp mirin
1 tbsp oyster or Worcestershire sauce
1 tsp Japanese dashi (stock powder or concentrate)
1 tsp toasted sesame oil
1 pinch freshly ground black pepper
2 tbsp katsuobushi (dried bonito flakes)
1 tbsp beni shoga (Japanese red pickled ginger, optional)

Instructions

Combine all sauce ingredients in a small bowl: Japanese soy sauce, mirin, oyster or Worcestershire sauce, dashi powder, sesame oil, and black pepper. Stir until the powder is fully dissolved and set aside.
Bring a large pot of water to a boil. Add the udon noodles for 1 minute just to soften and gently separate them (avoid pulling at them to keep them from breaking). Drain in a colander and rinse quickly under cold water to halt the cooking. Drain thoroughly.
Heat the canola oil in a large wok or wide skillet over medium-high to high heat. Add the sliced pork belly and stir-fry for 2–3 minutes until nicely browned and some fat has rendered.
Add the onion, carrot, and shiitake mushrooms. Stir-fry for 2 minutes until the vegetables soften slightly while retaining their crunch. Add the cabbage and the white parts of the scallions, cooking for an additional 1–2 minutes until the cabbage just begins to wilt.
Keeping the heat high, toss the drained udon noodles into the pan. Stir to combine the noodles with the meat and vegetables, heating through for about 1 minute.
Pour the mixed sauce evenly over the pan. Stir and toss the noodles continuously for 1–2 minutes over high heat so the sauce reduces and glazes the noodles thoroughly without scorching.
Divide the freshly cooked yaki udon into shallow bowls or plates. Top with the reserved scallion greens, katsuobushi (which will dance in the heat), and optionally a little beni shoga on the side. Serve immediately.