Usually when I'm thinking about udon—which happens more often than you'd think—I'm imagining the noodles in great bowls of broth, like in niku udon. But udon can also survive without the broth, as it does spectacularly well in this very simple stir-fry from Rasa Malaysia. Featuring just a few thinly sliced ingredients, and a very basic sauce, this dish is nonetheless comforting and completely satisfying.
The sauce is a mixture of soy sauce, Mirin, and an unexpected dose of Worcestershire, which adds a strange hint of meatiness to the dish. This is amplified by a sprinkling of bonito flakes at the end.
The result is a noodle dish with funk and depth, which is nonetheless straightforward and easy to prepare. I also added some togarashi for a little heat, but that's totally up to you.
- Yield:serves 2
- Active time: 30 minutes
- Total time:30 minutes
- 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
In a small bowl, combine soy sauce, Mirin, and Worcestershire sauce.
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.
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.
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.
Divide the contents between two plates, and garnish with a sprinkling of bonito flakes. Season with salt and togarashi to taste.