Japanese Stir-Fried Udon
Quick answer
Yaki udon is a Japanese stir-fried noodle dish where thick udon noodles are tossed in a soy-based sauce over high heat with sliced pork or seafood and vegetables such as...
What makes this special
- Yaki udon stir-fries thick noodles and vegetables in a savory soy sauce over high heat.
- Katsuobushi flakes waving in the residual heat create a signature visual finish
- Rinsing udon briefly before stir-frying prevents clumping in the pan
Key ingredients
Core cooking flow
- 1 Slice 100 g onion, 50 g carrot, and 100 g cabbage into similar thicknesses so they cook evenly.
- 2 Rinse 2 servings of udon in warm water for 20 to 30 seconds, gently separating the strands.
- 3 Mix 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, and 1 tablespoo...
Yaki udon is a Japanese stir-fried noodle dish where thick udon noodles are tossed in a soy-based sauce over high heat with sliced pork or seafood and vegetables such as cabbage, carrot, and scallion. The high heat gives the noodles lightly charred edges while keeping their chewy center intact. Bonito flakes (katsuobushi) are often scattered on top just before serving, where they wave from the residual heat. The recipe takes about 25 minutes and depends on maintaining strong heat throughout the stir-fry to avoid steaming the noodles.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 100 g onion, 50 g carrot, and 100 g cabbage into similar thicknesses so they cook evenly.
Cut 150 g pork belly into bite-size pieces and keep everything near the stove before heating the pan.
- 2Heat
Rinse 2 servings of udon in warm water for 20 to 30 seconds, gently separating the strands.
Drain well before stir-frying, because excess water lowers the pan temperature and makes the noodles steam instead of sear.
- 3Control
Mix 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon mirin in a small bowl before cooking.
The stir-fry moves quickly over high heat, so the sauce should be ready to pour at once.
- 4Control
Heat 1 tablespoon cooking oil in a large pan over high heat until it looks glossy.
Add the pork belly and stir-fry for 2 to 3 minutes, until the edges brown and some fat renders.
- 5Heat
Add the onion and carrot first and stir-fry for about 1 minute, then add the cabbage.
Cook only 1 to 2 minutes more, until the vegetables soften slightly but still keep some crunch.
- 6Finish
Add the drained udon and prepared sauce, then toss quickly over high heat for about 2 minutes.
When the noodles look glossy and little sauce remains in the pan, plate them and top with 5 g bonito flakes.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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