Yaki Udon with Lots of Vegetables

Name: Yaki Udon with Lots of Vegetables
Yield: Serves 1 serving
Ingredients: 1 pack cooked udon noodles; 1/8 head cabbage; 1/3 carrot; 1.8 oz (50 g) shimeji mushrooms; 1.8 oz (50 g) or more pork (use as much as you like); 1 pinch ☆Hondashi (Japanese soup stock granules); 2 teaspoons ☆mentsuyu (5x concentrated noodle soup base); 4 teaspoons ☆water

rikutanmam @cook_40047151

Packed with vegetables for a satisfying meal. Perfect when you want to eat a hearty portion!
Recipe background:
Lunch with my 1-year-old son. I wanted both of us to be satisfied with just one pack of udon noodles!
So I added lots of vegetables.
My son and I enjoy this udon together while I'm dieting, but it's also a good portion for one adult.

rikutanmam @cook_40047151

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Ingredients

Serves 1 serving

1 packcooked udon noodles
1/8 headcabbage
1/3carrot
1.8 oz (50 g)shimeji mushrooms
1.8 oz (50 g)or more pork (use as much as you like)
1 pinch☆Hondashi (Japanese soup stock granules)
2 teaspoons☆mentsuyu (5x concentrated noodle soup base)
4 teaspoons☆water

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Steps

1

In a nonstick skillet, cook the pork until it changes color. Add the vegetables, cut into your preferred sizes, and stir-fry together.
2

Season with a little salt and pepper (not listed in ingredients). When the vegetables start to release moisture, add the cooked udon noodles. Stir-fry, loosening the noodles with the moisture from the vegetables.
3

Mix the ☆ ingredients together. Once the noodles are heated through, add the ☆ seasoning mixture and stir. Cook until the liquid is gone, then it's ready to serve.
4

The photo shows ground pork, but when eating, the ground meat can be hard to swallow. I recommend using thinly sliced pork instead.