Yaki Udon

Yaki Udon

About This Recipe

Yield:serves 2
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Dinner Tonight: Yaki Udon


  • 2 tablespoons soy sauce
  • 1 teaspoon Mirin
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons canola oil
  • 1/2 onion, thinly sliced
  • 6 ounces pork, thinly sliced
  • 2 ounces shredded cabbage
  • 1/2 large carrot, end trimmed, peeled, cut into matchsticks
  • 12 ounces fresh or frozen udon
  • 1 scallion, chopped
  • bonito flakes
  • togarashi


  1. 1

    In a small bowl, combine soy sauce, Mirin, and Worcestershire sauce.

  2. 2

    Bring a large pot of water to a boil. Add the noodles and cook according to the directions on the packaging. Drain in a colander, and then rinse under cold water. Set aside in the colander to drain.

  3. 3

    Pour the oil into a large wok set over high heat. When just starting to smoke, add the onion. Stir-fry until onion is soft, about one minute. Add the pork and cook, stirring occasionally, until it is no longer pink. Add the cabbage and carrot. Stir-fry until the cabbage is starting to soften, one to two minutes.

  4. 4

    Add the noodles, and stir-fry for a minute. Pour in the sauce and stir well. Stir-fry until the sauce has been absorbed, one to two minutes. Add the scallions, stir well, and then turn off the heat.

  5. 5

    Divide the contents between two plates, and garnish with a sprinkling of bonito flakes. Season with salt and togarashi to taste.

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