Yakiudon is a ultimate easy - tasty stir fry noodle!
Yakiudon is the best option for busy weekday night or weekend lunch!
Enjoy ! and please watch my YouTube before get cooking in your kitchen to learn 3 tips!
For the vegan friends, here is the VEGAN YAKIUDON (^^♪
<YAKI UDON NOODLE STIR FRY/ 焼うどん>
＜Yield> 1 servings
<Prep time> 4 mins
<Cook time> 5 mins
50g=1.7oz of thinly sliced pork( shabushabu pork)
1 clove of garlic
⅙ of cabbage
1 cup worth of shredded carrot
1 cup worth of sliced leek
2 pinch of salt
1 tbsp of soy sauce
1 tbsp of oyster sauce without MSG
1 tbsp of rice wine without MSG and salt
any fresh herb
1; Separate the stem and leaf of cabbage. Slice the stem thinly. Roughly chop the leaf. Shred carrot into strips. Slice leek thinly. Chop pork into bite size. Slice the garlic. Mix equal parts of soy sauce, rice wine and oyster sauce.
2; Pop udon into the microwave at 600w for 2mins. Drain the moisture and mix with 1 tbsp of oil.
2; Heat the pan over mid-high heat. Place pork and cook them until they are cooked through. In goes stem of cabbage, leek, carrot and garlic. Season with the pinch of salt and pepper. Cook them for another 2mins over mid-high heat.
3: Add udon noodle and sauce. Cook them over high heat for another 1-2mins. Drizzle some toasted sesame oil. Transfer onto the plate and garnish some chopped spring onion, aonori seaweed and bonito flakes. Ready to be enjoyed!
<Miwa’s tips> ※Watch more on YouTube!
・Chop all the veggies into small pieces to minimize the cooking time.
・ Udon should be undercooked on process2. You can also boil the frozen udon noodle for 1min. Drain the moisture as much as possible.
・Keep high heat through out the cooking. Get your pan moving to prevent from burning.
Store it in a air-tight container in the fridge for 4 days.