Yakiudon

Yakiudon

I haven't blogged for two months as we moved and have been busy packing and unpacking. For the last couple of months I served simple meals such as Yakiudon.

Yakiudon is tasty and so easy. It can be cooked in about 15 minutes - the noodles are not boiled but softened with boiling water from the kettle. Any kind of meat can be used - chicken, ham, etc. The BBQ pork from Chinese roast meat stores are very handy.


Ingredients: For one large or two smaller servings

One package of Udon noodles
One boneless pork chop, grilled and cut into slices
2 cups of napa cabbage, sliced
Mushrooms, sliced - about 5 dried or fresh shitake mushrooms, or a handful of white button mushrooms - I used about a quarter of a punnet of shimeji mushrooms
One clove of garlic, minced
A knob of fresh ginger, grated
4 stalks of green onions, sliced
Vegetable oil

Seasoning sauce:

Half a cup of soy sauce
2 tablespoons of mirin
A splash of sesame oil
Salt and pepper

Shimeji mushrooms

Method:

1. Combine the sauce ingredients in a small bowl.

2. Place the udon in a bowl. Cover the noodles with boiling water and let them soak for 10 minutes. Soaking will soften them and the strands will be separated. Drain the noodles and set aside.

3. Heat a wok or frying pan and add some vegetable oil. Fry the garlic, ginger and green onion for about a minute. Add the sliced pork and fry together with the herbs. Remove the contents and set aside.

5. Add a bit more oil and fry the cabbage for a minute. Then add the mushrooms and fry for another minute.

5. Add the meat and toss everything together.

7. Add the noodles and toss. Pour the seasoning sauce into the wok and toss everything together until the noodles are evenly coated with the sauce.

7. Dish up.

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