Yaki Udon 焼きうどん

Method11 steps · about 23 min

1. 1

   Step 1: Slice the pork fillet (200 g) thinly and place in a mixing bowl.

   Uses 200 g thinly sliced pork fillet

2. 2

   Step 2: Mix the pork slices with the teaspoon sake (1 tsp), teaspoon soy sauce (1 tsp) and teaspoon grated ginger (1 tsp). Marinate in the refrigerator for ten minutes.

   Marinate pork in the refrigerator · 10 minUses Thin pork-fillet slices · 1 tsp sake · 1 tsp soy sauce · 1 tsp grated ginger

3. 3

   Step 3: Cut all the vegetables into bite size pieces and set aside.

   Uses 150 g cabbages · 1/4 carrot · 1/2 large onion (or 60 g) · 1/4 green capsicum (or 80 g)

4. 4

   Step 4: Mix the stir-fry sauce quantities in a small bowl: one tablespoon each sesame oil (1 tbs), soy sauce (1 tbs), sugar (1 tbs), oyster sauce (1 tbs) and sake (1 tbs). Reserve the chopped garlic and five grams ginger for frying in the next stages.

   Uses 1 tbs sesame oil · 1 tbs soy sauce · 1 tbs sugar · 1 tbs oyster sauce · 1 tbs sake

5. 5

   Step 5: Boil the frozen udon in a separate pot of water for about two minutes, or according to its package, just until loosened. Drain thoroughly.

   Loosen frozen udon in boiling water · 2 minUses 2 batch of Frozen Udon Noodles (or 440 g) · Water as needed to boil frozen udon

   
6. 6

   Step 6: Heat the separate tablespoon pan-frying sesame oil (1 tbsp) and briefly fry the chopped garlic (1 clove) and five grams chopped ginger until fragrant. Do not let them burn.

   Uses 1 tbsp sesame oil for aromatic pan frying (second full-HTML row) · 1 clove garlic finely chopped · 5 g ginger finely chopped

7. 7

   Step 7: Add the pork fillet and cook till it's colour changed to grayish colour.

   Uses Fragrant garlic-ginger sesame-oil pan · Refrigerator-marinated pork slices

8. 8

   Step 8: Add the vegetables and stir fry for a couple minutes.

   Stir-fry vegetables with pork · 2 minUses Pork cooking in aromatic pan · Bite-sized cabbage, carrot, onion and green capsicum

9. 9

   Step 9: Add the udon noodle and toss all together.

   Uses Stir-fried pork and vegetables · Loosened drained udon noodles

10. 10

    Step 10: Pour over the prepared sauce and toss well. Finish cooking until the pork reaches at least 63°C (145°F) and the noodles and vegetables are hot. Turn off the heat and rest for at least three minutes before serving.

    Rest cooked pork yaki udon off the heat · 3 minUses Udon tossed with pork and vegetables · Mixed measured stir-fry sauce

    
11. 11

    Step 11: Serve on a plate and top with bonito flakes and red pickled ginger.

    Uses Cooked rested pork yaki udon · Bonito flakes to garnish, amount unspecified · Red pickled ginger (beni shoga) to garnish, amount unspecified