Vegetable-Packed Yaki Udon

Name: Vegetable-Packed Yaki Udon
Ingredients: 1 serving cooked udon noodles; about 2 oz (50g) thinly sliced pork (can substitute ham or sausage); Plenty of your favorite vegetables: onion, bell pepper, mushrooms, cabbage, bean sprouts, carrot, etc; As needed: sesame oil, lard, pickled ginger (beni shoga); Plenty of bonito flakes (katsuobushi); 2 tablespoons water (30 ml); 1 tablespoon sake (15 ml); 1 heaping tablespoon soy sauce (about 16 ml); 1 teaspoon each: Japanese soup stock granules (dashi powder), savory sauce (such as okonomiyaki or tonkatsu sauce)

★＊RikO＊★ @___maririn___

A simple and delicious Japanese-style stir-fried udon loaded with plenty of vegetables. The classic soy sauce base gets extra depth from a touch of savory sauce.

Recipe background:
I wanted to use the Hiroshima Carp okonomiyaki sauce I brought back as a souvenir, so I added it as a secret ingredient! (°_°)

A simple and delicious Japanese-style stir-fried udon loaded with plenty of vegetables. The classic soy sauce base gets extra depth from a touch of savory sauce.

Recipe background:
I wanted to use the Hiroshima Carp okonomiyaki sauce I brought back as a souvenir, so I added it as a secret ingredient! (°_°)

★＊RikO＊★ @___maririn___

A simple and delicious Japanese-style stir-fried udon loaded with plenty of vegetables. The classic soy sauce base gets extra depth from a touch of savory sauce.

Recipe background:
I wanted to use the Hiroshima Carp okonomiyaki sauce I brought back as a souvenir, so I added it as a secret ingredient! (°_°)

A simple and delicious Japanese-style stir-fried udon loaded with plenty of vegetables. The classic soy sauce base gets extra depth from a touch of savory sauce.

Recipe background:
I wanted to use the Hiroshima Carp okonomiyaki sauce I brought back as a souvenir, so I added it as a secret ingredient! (°_°)

Saved

Ingredients

1serving cooked udon noodles
about 2 oz (50g) thinly sliced pork (can substitute ham or sausage)
Plenty of your favorite vegetables: onion, bell pepper, mushrooms, cabbage, bean sprouts, carrot, etc
As needed: sesame oil, lard, pickled ginger (beni shoga)
Plenty of bonito flakes (katsuobushi)
[Seasonings] *If using fewer vegetables, reduce the seasonings accordingly!
2 tablespoonswater (30 ml)
1 tablespoonsake (15 ml)
1heaping tablespoon soy sauce (about 16 ml)
1 teaspooneach: Japanese soup stock granules (dashi powder), savory sauce (such as okonomiyaki or tonkatsu sauce)

Saved

Steps

1

Cooked udon noodles work perfectly for this recipe. If you prefer, use your favorite type of udon.
2

Cut all ingredients into bite-sized pieces. Microwave the udon (still in its inner bag) for 1 to 1 1/2 minutes at 600W to loosen.
3

Add a little lard to the sesame oil for extra flavor. Heat a frying pan.
4

Stir-fry the meat and vegetables, seasoning with salt and pepper.
5

Add the udon and the ingredients marked with ★. Cover and steam for 1 minute.
6

Loosen the noodles, then increase to medium-high heat and sprinkle with bonito flakes.
7

Once everything is well combined, it's ready. Garnish with pickled ginger or aonori (dried seaweed flakes) if you like.
8

For a rich miso butter yaki udon, see ID:20415920. For green onion and ginger egg drop udon, see ID:18857641.