Easy & Rich Sauce-Flavored Yaki Udon

Name: Easy & Rich Sauce-Flavored Yaki Udon
Yield: Serves 2–3 servings
Ingredients: 2 packs udon noodles; 3.5 –5.3 oz pork (100–150 grams); Salt, black pepper, and cornstarch (for seasoning); 1/6 head cabbage; 1/4 carrot; 1 bag bean sprouts; 2 green bell peppers; 1/4 onion; 1 –2 cloves garlic (optional); 1 tablespoon sesame oil (for stir-frying); 5 tablespoons Worcestershire-style sauce (chūnō sauce); 1 tablespoon soy sauce; Slightly less than 1/2 tablespoon sugar; 2 tablespoons sake (or dry cooking wine); 1 tablespoon vinegar (optional); Plenty of black pepper; Bonito flakes, as desired

ちこび。 @cook_40192205

Thank you for making this recipe popular on 2014/03/02! This is a rich, sauce-flavored yaki udon packed with plenty of vegetables, so it's hearty yet still healthy.

Recipe background:
I often make soy sauce-flavored yaki udon, but I also love the sauce version, so I created this recipe.

If you're watching calories, you can add a little mayonnaise when eating for extra flavor.

Thank you for making this recipe popular on 2014/03/02! This is a rich, sauce-flavored yaki udon packed with plenty of vegetables, so it's hearty yet still healthy.

Recipe background:
I often make soy sauce-flavored yaki udon, but I also love the sauce version, so I created this recipe.

If you're watching calories, you can add a little mayonnaise when eating for extra flavor.

ちこび。 @cook_40192205

Thank you for making this recipe popular on 2014/03/02! This is a rich, sauce-flavored yaki udon packed with plenty of vegetables, so it's hearty yet still healthy.

Recipe background:
I often make soy sauce-flavored yaki udon, but I also love the sauce version, so I created this recipe.

If you're watching calories, you can add a little mayonnaise when eating for extra flavor.

Thank you for making this recipe popular on 2014/03/02! This is a rich, sauce-flavored yaki udon packed with plenty of vegetables, so it's hearty yet still healthy.

Recipe background:
I often make soy sauce-flavored yaki udon, but I also love the sauce version, so I created this recipe.

If you're watching calories, you can add a little mayonnaise when eating for extra flavor.

Saved

Ingredients

Serves 2–3 servings

2 packsudon noodles
Use whatever vegetables you have on hand—add plenty!
3.5–5.3 oz pork (100–150 grams)
Salt, black pepper, and cornstarch (for seasoning)
1/6 headcabbage
1/4carrot
1 bagbean sprouts
2green bell peppers
1/4onion
1–2 cloves garlic (optional)
1 tablespoonsesame oil (for stir-frying)
5 tablespoonsWorcestershire-style sauce (chūnō sauce)
1 tablespoonsoy sauce
Slightly less than 1/2 tablespoon sugar
2 tablespoonssake (or dry cooking wine)
1 tablespoonvinegar (optional)
Plenty of black pepper
Bonito flakes, as desired

Saved

Steps

1

Cut the pork into bite-sized pieces. Season with salt and black pepper, then coat with cornstarch.
2

Cut the vegetables into bite-sized pieces so they cook evenly and are easy to eat.
3

Heat sesame oil in a frying pan. Add sliced garlic to make garlic chips, then remove them and set aside (optional).
4

Add the pork and cook without stirring too much until browned. Then add the vegetables in this order: carrot, onion, the firm part of the cabbage, green bell pepper, and bean sprouts, stir-frying as you go.
5

Add the udon noodles and a splash of sake. Stir-fry and separate the noodles, then add the tender cabbage leaves and continue stir-frying.
6

Mix all the ingredients marked with ★ together. Pour the sauce mixture over the noodles, focusing on the center, and stir-fry to combine.
7

Once the sauce is evenly distributed, transfer to a plate. Top with bonito flakes, and if you like, add the garlic chips and plenty of black pepper. Enjoy!