Starter · Japan · Osaka

Yaki Udon 🍜

Name: Yaki Udon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 servings
Cuisine: Japanese
Ingredients: 250g udon noodles (fresh or frozen); 2 tbsp sesame oil; 1 onion, sliced; ¼ cabbage, chopped; 10 shiitake mushrooms, sliced; 150g sliced pork (optional); 4 tbsp mirin; 2 tbsp soy sauce; 1 tbsp sugar; 4 spring onions, cut; Nori strips and sesame seeds, to finish

Japan's answer to fried noodles: fat, chewy udon stir-fried with cabbage, pork and soy until the edges catch, finished with shredded nori and sesame. A izakaya standard that starts a meal.

Kansai Japanese ⏱ 25 min Easy

Method

1

Boil the udon per the pack — cold water in the pot slows them down and cooks the thick cores — then drain and rinse so they don't clump.
2

Heat sesame oil in a wok over high; stir-fry the pork until coloured, then the onion, cabbage and shiitake for 5 minutes.
3

Add the drained noodles with mirin, soy and sugar; toss hard for 3–4 minutes so the sauce caramelises on the strands.
4

Loosen with a splash of noodle water if it looks dry — it should coat, not pool.
5

Fold in the spring onions for the last minute to keep their green and bite.
6

Plate and crown with nori strips and a shower of sesame seeds.

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Yaki Udon 🍜

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