Yaki Udon

Yaki Udon Pork noodles are yummy sweet and salty, satisfyingly chewy Japanese noodles you can whip up in six easy steps.

5 from 2 votes

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Course: Main Course

Cuisine: Japanese

Keyword: Capsicum, Carrots, Japanese, Mushrooms, Shallots, Udon Noodles, Udon Sauce, Yaki, Yaki Udon, Yaki Udon vs Soba

Total Time: 30

Servings:

Remove pork from the fridge to bring to room temperature.Make a sauce by mixing brown sugar, soy sauce, Shaoxing wine, mirin, and sesame oil in a bowl.
500 g pork mince, 1 tablespoon brown sugar, ¼ cup soy sauce, 3 tablespoon Shaoxing wine, 2 teaspoon mirin, 2 tablespoon sesame oil
Peel and finely dice shallots. Finely slice mushrooms. Slice green onion in ½ cm pieces. Peel and slice carrot into batons. Slice capsicum.
Option: Add your child’s portion of capsicum and carrot to their plate now.
2 shallots, 300 g brown mushrooms, ½ bunch green onion, 1 carrot, 1 red capsicum
Heat a wok or deep frying pan on high heat. Add sesame oil and pork mince, and let the mince cook on one side for a minute before breaking up, then cook for another 4-5 minutes or until browned, stirring only occasionally.
1 tablespoon sesame oil
Reserve half the green onions, then add all remaining vegetables and stir fry for 3-4 minutes or until starting to soften.
TIP: The vegetables will reduce, so don’t worry if they don’t all fit in your wok at first.
2 shallots, 300 g brown mushrooms, 1 carrot, 1 red capsicum
Add the udon noodles and sauce and stir through to coat, and until noodles are warm.
400 g udon noodles
To serve kids, add noodles to their plate with the vegetables.
For adults, serve Yaki Udon in big bowls topped with sesame seeds and top with remaining green onion. Yum.
2 tablespoon sesame seeds