Yaki Udon
Ingredients
The noodles and protein
-
2
batch
Frozen Udon Noodles
-
200
g
thinly sliced pork fillet
The sauce
-
1
tsp
sake
-
1
tsp
soy sauce
-
1
tsp
grated ginger
-
1
tbs
soy sauce
-
1
tbs
sugar
-
1
tbs
oyster sauce
-
1
tbs
sake
-
1
clove
garlic, finely chopped
-
5
g
ginger, finely chopped
The vegetables
-
150
g
cabbages
-
¼
carrot
-
½
large onion
or 60g
-
¼
green capsicum
or 80g
The oil and garnish
-
1
tbs
sesame oil
-
Bonito flakes for garnish
-
red pickled ginger for garnish
Instructions
- Slice the pork fillet thinly and marinate with sake, soy sauce, and ginger for 10 minutes.
- Cut all the vegetables into bite-sized pieces.
- Mix the sauce ingredients in a small bowl and set aside.
- Cook the udon noodles in boiling water for a couple of minutes and drain well.
- Heat sesame oil in a large frying pan over high heat, then add garlic and ginger until aromatic.
- Add the marinated pork and cook until it changes color.
- Add the vegetables and stir-fry for a couple of minutes.
- Add the udon noodles and toss everything together.
- Pour the sauce mixture over and mix well.
- Serve topped with bonito flakes and red pickled ginger.
Nutrition Facts (estimated)
Servings
2
Calories
329
Total fat
18g
Total carbohydrates
17g
Total protein
24g
Sodium
996mg
Cholesterol
65mg
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