パパっと作れる☆白だしで焼きうどん 
Quick & Easy Yaki Udon with Shirodashi
Just add any vegetables you have on hand—this is a perfect, quick lunch! With just shirodashi and soy sauce, you can season it in no time.
Recipe background:
I often make this for lunch with my daughter when we have leftover udon after a hot pot meal.
Quick & Easy Yaki Udon with Shirodashi
Just add any vegetables you have on hand—this is a perfect, quick lunch! With just shirodashi and soy sauce, you can season it in no time.
Recipe background:
I often make this for lunch with my daughter when we have leftover udon after a hot pot meal.
Cooking Instructions
- 1
Cut the vegetables into bite-sized pieces. Cut the pork into bite-sized pieces as well.
- 2
Since the pork will release some fat, use a small amount of oil and start by stir-frying the pork. Once the color changes, add the vegetables and stir-fry together.
- 3
When the vegetables have softened, add the udon noodles, water, shirodashi, and soy sauce. Stir-fry over medium heat until the liquid is gone.
- 4
If you prefer a lighter flavor, use 1 1/2 tablespoons of soy sauce; for a stronger flavor, use 2 tablespoons. Adjust to your taste.
- 5
I recommend adding plenty of bonito flakes on top.
- 6
You can use any vegetables you have, and you can substitute the pork with beef or leave out the meat entirely if you like!
- 7
By the way, this is the shirodashi I used this time.
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