RECIPE - Yakiudon
Happy Hump Day Wednesday cooking fam! Here’s my very own take on Yaki udon or “fried udon”, a mouthwatering Japanese style stir-fry dish that’s not only made perfect with its rich, savoury taste but is also an effortless way to cook on weeknights when you just want to do some R&R. Gotta have that work life balance right?!? 🥰🙌🏻
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Now onto our scrumptious, glossy meal—you can’t go wrong with this one. This is always a crowd pleaser whnever I make this. What I love about this dish is aside from it being so easy to make, you can add an assortment of all your beloved vegetables. The choice is endless; carrots to cabbage, to green onions and what not. You can also combine this with your preferred choice of meat. For those who are vegans or vegetarians, this is adaptable so you can definitely skip the meat on this recipe! 🥕🍄Since this is such a flexible meal with the perfect balance of fiber, protein, and carbs that makes this a satisfying & healthier meal! 🙌🏻😋👍🏻
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Click below to watch how I made this dish:
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Hang tight in there folks! Happy Cooking and Eating!
HOW TO MAKE
INGREDIENTS
1.25 kg frozen udon, blanched in a pot of boiling water for 1-2 minutes
500 g thinly sliced pork shoulder (I used the kind for hot pot)
1/2 large onion, sliced lengthwise
1 medium carrots, julienned
1 small head savoy cabbage, sliced in bite-sized bits
1 bunch green onions, sliced lengthwise in 3 inch sections
250g rehydrated dried or fresh shiitake mushrooms, sliced in strips
1 cup tsuyu
1-2 tbsp soy sauce
1 cup water
PROCEDURE
1. Cook udon noodles as per above. Set aside.
2. In a medium high heat pan, sauté pork slices until no longer pink. Add onions & carrots and sauté until they’re are a bit wilted but still crunchy, around 1-2 minutes. Proceed to add green onions and shiitake mushrooms an for about another 2 minutes. Add cabbage and sauté until everything in the pan has been incorporated well together and the cabbage is a bit wilted.
3. Add previously cooked noodles, and the mixture of tsuyu, soy sauce and water. Mix until everything is incorporated and the noodles has color to them. The end result should glossy and well-colored from the sauce.
4. Top with bonito flakes and picked red ginger. Enjoy!
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