Yakiudon is stir-fried Udon noodles with meat and vegetables. It is so easy and quick to make that it is more home cooking rather than restaurant food. Even though Yakiudon isn’t fancy Japanese food, with a lot of vegetables and meat, it is still a very good thing for you to eat. Perfect lunch or a great alternative to a fast food dinner.
Yakiudon is very similar to Yasai Itame (stir-fried vegetables), but it is a more filling meal cooking with Udon noodles. As with Yasaiitame, you can use any leftover vegetables you have in your fridge. Typical meat you use in Yakiudon is thinly sliced pork or beef, but a different cut of meat works. Chicken would be delicious here too, if you like. Usually Yakiudon is seasoned very simply with soy sauce. Worcester sauce can be used instead if you like that kind of flavor.
When you want to finish up left over ingredients in the back of the refrigerator and to eat a quick but tasty meal, this is the one to try!
- 2 servings of Udon noodles (2 frozen packets)
- 3 oz (150g) pork
- 1/2 small carrot
- 1/3 green pepper
- 1/3 onion
- 1 1/2 oz (75g) cabbage
- 1 Tbsp oil
- 1 Tbsp soy sauce
- white pepper, if available
- Katsuobushi (Dried Bonito Flakes)
- Benishoga (Pickled Red Ginger)
- Defrost Udon noodles under running water. Strain water very well. Or prepare dried Udon noodles according to the directions on a package. Cut pork and vegetables into bite size pieces.
- In a frying pan, heat oil well at medium high heat. Add pork, and cook until brown. Add carrot, green pepper, and onion and stir fry for a minute. Add cabbage and cook further until vegetables get lightly wilted. Add Udon into the same pan and cook for a couple of minutes. Season with soy sauce and white pepper if you have it. Top with Katsuobushi and Benishoga if you like.