Authentic home cooking from Japan, with US measurements. 
Yaki Udon with Umeboshi
A refreshing yaki udon with the tangy flavor of pickled plum (umeboshi). You’ll get plenty of vegetables, too. You can use any vegetables you have on hand instead of bok choy.
Recipe background:
I bought some bok choy on a whim and decided to try it in yaki udon.
Yaki Udon with Umeboshi
A refreshing yaki udon with the tangy flavor of pickled plum (umeboshi). You’ll get plenty of vegetables, too. You can use any vegetables you have on hand instead of bok choy.
Recipe background:
I bought some bok choy on a whim and decided to try it in yaki udon.
Open in Cookpad AppSteps
- 1
Cut the pork belly and bok choy into pieces about 1 inch (3 cm) long. Cut the carrot into thick matchsticks.
- 2
Heat the sesame oil in a frying pan and stir-fry the pork belly and carrot.
- 3
Add the bok choy, umeboshi (remove the pit and mash), and soy sauce, then stir-fry.
- 4
Microwave the frozen udon noodles for about 3 minutes at 600W.
- 5
Add the noodles to the pan and stir-fry quickly. Serve immediately.
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