Vegetable-Packed Yaki Udon

Name: Vegetable-Packed Yaki Udon
Yield: Serves 2 ★ 537 kcal per serving
Ingredients: 2 packs frozen udon noodles; 2 leaves cabbage; 1/3 medium carrot; 1/2 medium onion; 1/3 pack shimeji mushrooms; 3 –3.5 oz (80–100 grams) pork belly; 1 tablespoon (3 teaspoons) granulated dashi; 1 tablespoon soy sauce; 3 tablespoons mentsuyu (noodle soup base); 1 tablespoon sake (Japanese rice wine); as needed Vegetable oil,; as needed Bonito flakes,

こと味 @cook_40051402

A popular recipe! This healthy yaki udon lets you enjoy plenty of vegetables. It’s seasoned with a gentle Japanese-style broth flavor.
Recipe background: I made this with lots of vegetables and finished it with soy sauce and mentsuyu for a Japanese-style taste!

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Ingredients

Serves 2 ★ 537 kcal per serving

2 packsfrozen udon noodles
2 leavescabbage
1/3medium carrot
1/2medium onion
1/3 packshimeji mushrooms
3–3.5 oz (80–100 grams) pork belly
♦A
1 tablespoon (3 teaspoons)granulated dashi
1 tablespoonsoy sauce
3 tablespoonsmentsuyu (noodle soup base)
1 tablespoonsake (Japanese rice wine)
as neededVegetable oil,
as neededBonito flakes,

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Steps

1

Lightly boil the frozen udon noodles.
2

Cut the cabbage and pork belly into bite-sized pieces. Julienne the carrot and onion.
3

Heat oil in a skillet. Stir-fry the pork, then add the carrot, onion, cabbage, and shimeji mushrooms in that order, stir-frying each time.
4

Add the drained udon noodles and stir-fry briefly. Add the ingredients marked ♦A and toss everything together.
5

Serve on a plate and sprinkle with bonito flakes to finish!
6

Also featured on my Facebook page: http://www.facebook.com/kotomi.no.kitchen
7

You can also find this on my blog: http://ameblo.jp/kotomi28/

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こと味 @cook_40051402

Published in the US on August 27, 2025 16:33

キッチンに立つことが大好き！おいしいと食べてもらうことに幸せを感じます♫＊フードコーディネーター＊栄養士＊ジュニアベジタブル＆フルーツマイスター＊アンバサダー作ってたのしい食べておいしいみんなが幸せになれるようなレシピをのせていきます♩ブログ＊http://ameblo.jp/kotomi28/Fb＊http://www.facebook.com/kotomi.no.kitchen