Quick and Light Japanese-Style Seafood Yaki Udon (10 Minutes)

Name: Quick and Light Japanese-Style Seafood Yaki Udon (10 Minutes)
Yield: Serves 2 servings
Ingredients: 5.3 oz (150 g) thinly sliced pork; 1 tablespoon sesame oil; 1.8 oz (50 g) seafood mix; 1/2 onion (sliced); 1/3 carrot (cut into thin strips); 2 leaves cabbage (roughly chopped); 2 green bell peppers (cut into thin strips); 2 packs udon noodles; 1 teaspoon (5 g) chicken bouillon powder; 1/2 teaspoon (2 g) mild soy sauce; Salt and pepper, to taste; as needed Aonori (dried seaweed flakes),

にーっしまみ @cook_40056127

Honestly, this is delicious.
Recipe background: I made this at my husband's request after coming home tired from a day out on the weekend.

にーっしまみ @cook_40056127

Honestly, this is delicious.
Recipe background: I made this at my husband's request after coming home tired from a day out on the weekend.

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Ingredients

Serves 2 servings

5.3 oz (150 g)thinly sliced pork
1 tablespoonsesame oil
1.8 oz (50 g)seafood mix
1/2onion (sliced)
1/3carrot (cut into thin strips)
2 leavescabbage (roughly chopped)
2green bell peppers (cut into thin strips)
2 packsudon noodles
1 teaspoon (5 g)chicken bouillon powder
1/2 teaspoon (2 g)mild soy sauce
Salt and pepper, to taste
as neededAonori (dried seaweed flakes),

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Steps

1

Heat the sesame oil in a frying pan and sauté the pork and seafood mix.
2

When the pork changes color, add the onion and carrot, and continue to sauté.
3

Once the oil coats the ingredients, add the bell peppers and cabbage, and sauté again.
4

When the oil coats everything, add the udon noodles and 1/2 cup (100 ml) water. Cover and steam over medium heat until most of the water is gone.
5

Mix the noodles and ingredients together with chopsticks, add the chicken bouillon powder and soy sauce, and stir for about 1 more minute. Taste and adjust with salt and pepper as needed.
6

Sprinkle with aonori flakes before serving.