We’re back from Japan and can’t seem to stop eating Japanese food (as you’ll start to see from the new recipes I add here; I also picked up a new cookbook we’re experimenting with). Here’s my take on yaki udon, a quick noodle stir-fry dish. I used this recipe as a base with a few changes.
2 servings of Udon noodles (2 frozen packets)
3 oz pork
1/2 small carrot
1/2 green pepper
1/2 small Japanese eggplant
1 1/2 oz (75g) cabbage
1 Tbsp oil
2 Tbsp soy sauce
splash or two of mirin
white pepper, if available (I forgot to add this)
Dried Bonito Flakes (tablespoon or so)
A couple of pieces pickled Red Ginger, chopped
Defrost Udon noodles under running water. Strain water very well. Cut pork and vegetables into bite size pieces.
In a frying pan, heat oil over medium high heat. Add pork and cook until brown. Add carrot, green pepper, eggplant and onion and stir fry for a minute. Add cabbage and cook further until vegetables are lightly wilted. Add Udon into the same pan and cook for a couple of minutes, adding rice wine as it’s cooking. Season with soy sauce and white pepper. Top with bonito and ginger.