In a hurry? This Japanese dish is all you need!
Make yakiudon in just 15 minutes!
2 pack udon noodles
1 medium onion
3 pcs cabbage, leaves
1 pc carrot
2 pcs fresh shiitake mushrooms
2 pcs green onion
227 grams pork meat
100 grams shrimp
1 tablespoon oil
black pepper, for seasoning
3 tablespoons oyster sauce, for seasoning
3 tablespoons sesame oil, for seasoning
1 teaspoon soy sauce, for seasoning
5 tablespoons pork floss, (for topping)
green onion, (finely-chopped), for toppings
If the noodles are frozen, boil until cooked. Rinse off the starch. Drain well and set aside.
Slice onion and cut cabbage into 1" square pieces. Julienne the carrot into 2" matchsticks.
Discard the tough shitake mushroom stem and slice the mushroom tops. Thinly slice the top 2" green part of the scallion and set aside. Cut the rest of the scallion 2" pieces. Cut the pork belly into 1" pieces.
In a frying pan over medium high heat, cook the pork. Add onion and cook until translucent and soft.
Add the cabbage and carrot and stir-fry until coated with oil. Add shitake mushrooms and scallions. Stir-fry until vegetables are lightly wilted. Add the noodles and using tongs, mix all the ingredients.
Add the seasonings and mix all together. Adjust the amount of oyster sauce and sesame oil based on the amount of ingredients you have added.
Serve on a plate and sprinkle the pork floss and green oinions on top. Garnish with pickled red ginger on the side, if desired.
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