The udon I ate at a restaurant was so delicious that I wanted to try recreating it.For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman

My mother taught me to wash soba noodles very very well. This is a "kamo-seiro" using pork instead of the traditional duck.By putting the mentsuyu sauce in the frying pan after stir frying the pork, you can make even store-bought store rather rich-tasting. Even if you grate ginger and garlic, the strength of their flavor will dissipate somewhat by the time you eat the dish, so there isn't much worry about the two ingredients overpowering everything else. I recommend finely chopping both. Wash the soba noodles well by rubbing the noodles with your hands under running water, to remove any surface stickiness. For 1 serving. Recipe by Motodaitouryo

My son didn't like eating meat coated with katakuriko, so I prepared it without the coating and it was well received.Usually if you cook meat in microwave, you need some katakuriko, but you don't have to use it here. Cook the pork first, take it out to season with soy sauce and then return to the microwave again Without this procedure, the soy sauce flavour would be thinned, and the pork will toughened. Recipe by ayureo

I learned this single-person meal recipe from my mother. It's a Kyushu speciality that you can make in one frying pan. The sauce is thickened by the noodles and mixes with the vegetables in a really tasty way.If you like crispy and firm noodles use 200 ml of water. If you like soft and crispy noodles use 300 ml. Adjust the amount of water to your taste.Paste-type soup base is rather salty, so add half of it first, and add more while tasting. For 1 serving. Recipe by Emiy

I just thought this up when I wasn't sure what to make.If you're using steamed Chinese noodles, omit Step 2 and stir fry over high heat at Step 4 with 4 tablespoons of water added.Always stir-fry over high heat. Be a bit generous with the oil. For 2 servings. Recipe by Kajihara Ato

I'm pregnant right now so I'm trying to eat as many vegetables as I can. So I added a lot of vegetables to stir fried udon noodles!!Add water to the layered vegetables, then put a lid on to steam-cook them to perfection.Because you steam-cook everything, the noodles will be nice and plump. For 1 serving. Recipe by Tomomon1028

I wanted to make yakisoba noodles, but didn't have any cabbage. So I just added a ton of leek. My son said, "You made this recipe, Mom? I'm impressed!"The secret ingredient is... love!I'm just kidding!Warm the yakisoba noodles in advance in the microwave. This way the noodles will untangle easily and cook quicker. For 2 servings. Recipe by Mangetsu152000

My husband does not like cold somen noodles with water so much, so I created a more filling meal for him.You can make a pancake 27cm in diameter, but if it seems difficult to flip, you can divide the mixture into two to make 2 smaller pancakes.I'm lazy, so I make just 1 pancake. It's easier to flip using a big plate like a lid. Do not turn the heat up to high as the scallion are easy to burn. Recipe by Poron526

I made a dish from my husband's favorite restaurant at home.Try chilling the noodles in an ice bath before plating it. They'll be cold and delicious. My husband can finish 2 servings by himself! Recipe by Okirakushufu

I wanted to make yakisoba noodles, but I didn't have any cabbage or bean sprouts - only Japanese leek and pork. So I thought I'd try making the noodles with salted pork sauce.Even my critical family who usually says things like "this looked a lot better in the photo" said this was amazing! It's a recipe I'm actually confident about.Fry the noodles slowly in a generous amount of oil, pressing down on it with a spatula so that it gets crispy.Adjust the amount of salt used depending on the kind of salt and your taste. The noodles don't have any saltiness, so I think it tastes best with a generous amount of added salt.East while mixing up the noodles and the sauce with your chopsticks. For 3 servings. Recipe by Pokuchan

My daughter requested salty yakisoba, which she loves, so I made this with the ingredients I had on hand.Step 2: Microwaving the noodles decreases the total cooking time.Step 4: Add 1 tsp or more for the salt to taste.Step 4: If you prefer a stronger flavor, increase the amount of chicken soup stock and salt.Use vegetables such as cabbage, bean sprouts, or anything else you have in your fridge. Recipe by Yuuyuu0221

I created a warming recipe in winter that uses mushrooms. It goes great with beer.In this recipe you will add the ingredients one after another and then just steam-and-braise them. It is easy. According to the quantity of harusame bean noodles adjust that of water. In here I used 20 g of bean noodles. When I used 30 g I added more water little by little. If you don't like spicy hot food use just 1/2 teaspoon of doubanjiang spicy bean paste. If you have children use none. Recipe by Reonken