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Sometimes I need a quick meal that still tastes like something special, and that’s exactly where Yaki Udon comes in. These stir-fried Udon noodles are proper Japanese comfort food: thick, soft and wonderfully filling, stir-fried with fresh vegetables, succulent pork belly and a sauce that’s absolutely bursting with Umami. In just a few minutes, you can whip up a dish that’ll take you straight back to an izakaya evening in Japan.
Udon noodles are white, low-calorie wheat noodles that are versatile, very filling and perfect for whipping up quick and easy meals at home! They are one of the three traditional noodles of Japanese cuisine and are made from wheat flour, water and salt. Udon noodles have a mild flavour with a soft, almost doughy texture. This makes them the perfect base for stir-frying with fresh vegetables, fatty pork belly and a Japanese mentsuyu sauce!
Important: For this recipe, you can use fresh, pre-cooked or dried Udon noodles – whichever you prefer!
Tip
You can find much more on the subject of udon noodles and the best tips for preparing them correctly here in the main article: Udon Noodles – Tips, Tricks & Recipes straight from Japan
Japanese mentsuyu (sometimes simply called tsuyu) is a typical sauce base commonly used for soba and Udon noodle dishes. This savoury sauce is made from Sake, Mirin, soya sauce, Dashi and a little sugar. The flavour is packed with intense Umami and it’s really easy to make! Click here for the quick recipe:
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And now I hope you have fun and enjoy making this delicious Yaki Udon just like in Japan!
Yaki Udon
serves 2 | 20 minutes | 735 kcal
🖨️ Print PDF 📌 Save to PinterestCook a quick, tasty and authentically Japanese meal with this recipe for Yaki Udon – stir-fried Udon noodles prepared with fresh vegetables and a savoury sauce.
Ingredients (2 portions)
2 portions Udon noodles (im Shop ansehen)
1 Shiitake mushrooms (dried or fresh) (im Shop ansehen)
1 carrot
1 red onion
1 spring onions
2 leaves white cabbage (alternatively Chinese cabbage or pointed cabbage)
250 g pork belly
2 tbsp oil (e.g. sunflower or rapeseed oil)
100 ml </ strong>Mentsuyu sauce (see the Mentsuyu recipe)
For the topping (optional):
2 tbsp Katsuobushi (bonito flakes) (im Shop ansehen)
2 tsp beni shoga (red pickled ginger) (im Shop ansehen)
a little pepper
Preparation (20 minutes)
Step 1
Gather the ingredients for Yaki Udon and, first of all, for the Udon noodles, bring 2 litres of water to the boil in a large saucepan, and prepare the Mentsuyu sauce (see recipe here) .
Step 2
To begin with, soak the dried Shiitake mushrooms in a small bowl of water and set aside (skip this step if using fresh Shiitake).
Step 3
Next, prepare the vegetables. To do this, peel or wash the carrot , cut it in half with a large sharp knife and slice lengthways into 5 cm long sticks. Peel the onions , halve them and cut them into fine wedges. Wash the spring onions, pat them dry and cut them diagonally into 3 cm-long pieces (removing the root ends).
Step 4
Remove the leaves from the cabbage by using a sharp knife to score each leaf one by one at the stalk and carefully peel them away from the cabbage. Stack the leaves on top of each other and cut them in half once down the middle with a large knife. Stack the halves on top of each other again and then cut them lengthways into strips.
Step 5
Cut the pork belly into thin 0.5 cm slices using the large knife.
Remove the soaked Shiitake mushrooms from the water, gently squeeze out the excess water with your hands and cut them into thin 0.5 cm slices as well.
Step 6
In a saucepan with the water that has now come to the boil, cook the Udon noodles according to the printed cooking instructions. Then drain the noodles through a sieve and leave them in the sieve until ready to use.
Step 7
Heat the oil in a large frying pan over a high heat. Once the oil is hot, sear the strips of pork belly on both sides until well browned.
Step 8
After a short while, push the pork belly to the edge of the pan and add the carrot sticks and the onion wedges , then fry them vigorously.
Step 9
Next, add the strips of cabbage and shiitake mushrooms and fry briefly, stirring continuously. Now add the spring onions and cooked Udon noodles, then deglaze everything with the mentsuyu sauce .
Step 10
Stir the contents of the pan together so that all the ingredients are well combined. Leave on the heat for another 1 minute to allow the sauce to develop and release its flavour.
Step 11
Serve the finished Yaki Udon in bowls and garnish as desired with some bonito flakes, red pickled ginger and freshly ground pepper . Done – Itadakimasu!
Want to make the most of the remaining white cabbage? Then you should definitely check out our recipe for homemade Gyoza (Japanese dumplings):
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