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Yaki Udon
Delicious and easy Yaki Udon recipe with step by step photos, and a video, including tips to make Japanese fried Udon noodle successfully.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Dish
Cuisine:
Japanese
Servings:
2
Calories:
329
kcal
Author:
Shihoko | Chopstick Chronicles
Ingredients
2
batch of Frozen Udon Noodles
or 440g
200
g
thinly sliced pork fillet
1
tsp
sake
1
tsp
soy sauce
1
tsp
grated ginger
150
g
cabbages
1/4
carrot
1/2
large onion
or 60g
1/4
green capsicum
or 80g
1
tbs
sesame oil
1
tbs
soy sauce
1
tbs
sugar
1
tbs
oyster sauce
1
tbs
sake
1
clove
garlic finely chopped
5
g
ginger finely chopped
1
tbs
sesame oil
Bonito flakes and red pickled ginger for garnish
Metric
-
US Customary
Instructions
Slice the pork fillet thinly and place in a mixing bowl.
Add sake, soy sauce and ginger into the mixing bowl to marinate the pork for 10 minutes.
Cut all the vegetables into bite size pieces and set aside.
Mix all the sauce ingredients (soy sauce, sugar, oyster sauce, sake, mashed garlic, and grated ginger) in a small bowl and set aside.
Cook the udon noodles in boiling water for a couple minutes and drain the cooking water well.
Heat sesame oil in a large frying pan over high heat and add finely chopped garlic and ginger till it aroma.
Add the pork fillet and cook till it's colour changed to grayish colour.
Add the vegetables and stir fry for a couple minutes.
Add the udon noodle and toss all together.
Pour over the sauce mixture and mix them together well.
Serve on a plate and top with bonito flakes and red pickled ginger.
Video
Notes
* Pork can be replaced with beef or chicken meat.
*You can choose different vegetables too.
Nutrition
Calories:
329
kcal
|
Carbohydrates:
17
g
|
Protein:
24
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Cholesterol:
65
mg
|
Sodium:
996
mg
|
Potassium:
606
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
130
IU
|
Vitamin C:
41.4
mg
|
Calcium:
42
mg
|
Iron:
1.5
mg