Easy 15-min. Yaki Udon Noodles
Bouncy udon noodles stir-fried in a sweet and savory sauce with crisp vegetables and protein. My quick and easy yaki udon recipe is ready in 15 minutes! A delicious main or meal made with simple ingredients in one pan. It's family-friendly, cheaper and better than takeout.
Ingredients
- 1 lb udon frozen and fresh kind recommended
- ½ lb pork belly sliced into ½-inch wide pieces
- 1 cup green cabbage thinly sliced
- ¾ cup button mushrooms sliced
- ½ cup carrots julienned
- ½ small onion julienned
- 1 green onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar or apple cider vinegar / white vinegar
- 2 teaspoon white granulated sugar or cane sugar
Instructions
- In a small bowl, combine sauce ingredients as listed above and set aside.
- In a large bowl, soak udon noodles in hot boiling water until loosened, about 30 seconds. Strain and do not rinse off with cold water.
- Heat vegetable oil in a large pan on medium-high heat. Fry pork belly until golden brown on the edges and fats has rendered. Remove and set aside.
- Reduce to medium heat and stir-fry garlic and onions until softened, about 30 seconds. Add cabbage, mushrooms, and carrots and fry until softened, about 2-3 minutes. Optional: add ¼ cup water to cook the veggies faster and fully evaporate it before the next step.
- Add noodles, noodle sauce, and pork belly. Toss until noodles are evenly coated.
- Transfer cooked noodles to a large serving plate and garnish with green onions. Enjoy!
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Nutrition
Calories: 1462kcal | Carbohydrates: 172g | Protein: 49g | Fat: 67g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 82mg | Sodium: 4107mg | Potassium: 602mg | Fiber: 15g | Sugar: 32g | Vitamin A: 5530IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 2mg