Ingredients

200 g thick udon noodles (pre-cooked)

150 g sliced pork (or seafood of choice)

100 g cabbage, shredded

1 medium carrot, julienned

2 green onions, chopped

2 tbsp soy sauce

1 tbsp mirin

1 tbsp Worcestershire sauce

bonito flakes, to taste

benishoga (pickled ginger), to taste

2 tbsp vegetable oil

Steps

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Add the sliced pork (or seafood) and stir-fry for about 3-4 minutes until cooked through.

Incorporate the shredded cabbage and julienned carrot, stirring for another 2-3 minutes until they are tender.

Introduce the pre-cooked udon noodles, breaking them apart gently, and add the soy sauce, mirin, and Worcestershire sauce.

Continue to stir-fry everything together for 3-4 minutes, allowing the noodles to absorb the sauces evenly.

Finally, mix in the chopped green onions and cook for an additional minute.

Serve hot, garnished with bonito flakes and benishoga on top.

Why this works

Yakiudon’s appeal lies in the charm of its thick udon noodles, which provide a chewy texture that contrasts beautifully with the tender pork and crisp vegetables. The choice of sauces—soy sauce, mirin, and Worcestershire—creates a complex umami flavor that brings harmony to the dish. Stir-frying at medium-high heat ensures that the ingredients are cooked quickly, preserving their freshness and texture. If the sauce seems too salty, you can add a splash of water to balance the flavors. If the noodles stick together, use a bit of oil or warm water to separate them before adding to the stir-fry, preventing clumps and ensuring even flavor distribution.