Description
A quick and comforting Japanese stir-fried udon noodle dish packed with chewy noodles, savory sauce, and colorful vegetables. Perfect for weeknights!
Ingredients
Scale
- 2 packages (7 oz each) vacuum-packed udon noodles
- 2 tablespoons vegetable oil
- 1/2 lb thinly sliced pork belly or chicken thigh (cut into bite-sized pieces)
- 1 medium onion, sliced
- 2 carrots, julienned
- 2 cups cabbage, roughly chopped
- 2 green onions, cut into 2-inch lengths
- 1 tablespoon fresh ginger, grated
- For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake (or dry sherry)
- 1 teaspoon sugar
- 1/2 tablespoon oyster sauce
- 1 teaspoon sesame oil
Instructions
- Prepare the noodles by running vacuum-packed udon under warm water to loosen, then drain well. If using dried noodles, cook according to package instructions, drain, and rinse.
- In a small bowl, whisk together soy sauce, mirin, sake, sugar, oyster sauce, and sesame oil to make the sauce.
- Heat 1 tablespoon oil in a large wok over medium-high heat. Cook pork or chicken until browned and nearly cooked through, about 3-4 minutes. Remove and set aside.
- Add remaining oil to the pan. Stir-fry onions for 1 minute, then add carrots and cabbage. Cook for 2-3 minutes until tender-crisp.
- Return protein to the pan. Add noodles and pour sauce over everything. Toss for 2 minutes until well-coated. Add green onions and ginger, tossing for another 30 seconds.
- Serve hot, garnished with sesame seeds, green onions, or bonito flakes if desired.
Notes
For a vegetarian version, use tofu or mushrooms and swap oyster sauce with mushroom-based vegetarian alternative. Prep all ingredients ahead to make cooking seamless.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg