Japanese
Yakiudon (Stir-Fried Udon Noodles)
Ingredients
The quantities follow this count.
How to cook it
-
Loosen the udon noodles under warm water and drain well.
-
Heat the neutral oil in a wok over high heat and cook the pork until browned, about 3 minutes.
-
Add the carrots and cabbage and stir-fry until crisp-tender, about 3 minutes.
-
Add the noodles, bean sprouts, soy sauce, and sake, and toss until hot and coated, about 3 minutes.
-
Drizzle with sesame oil, scatter with scallions, and serve.
Watch how to cook Yakiudon (Stir-Fried Udon Noodles)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Japanese dinner is a plate rather than a single dish. These are the courses that normally sit beside Yakiudon (Stir-Fried Udon Noodles), read from the same composition Dinejot builds a real meal from.
-
Something to sip
-
The cooked vegetable
-
What it is eaten with
-
The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Yakiudon (Stir-Fried Udon Noodles) carries gluten, soy, and sesame. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Asa Sarada (Morning Cabbage and Corn Salad) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Asa Sarada (Morning Cabbage and Corn Salad) |
| Fish | No | |
| Sesame | Yes | Asagohan Teishoku (Traditional Japanese Breakfast Set) |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 530 kcal
- Protein
- 11 g
- Carbs
- 38 g
- Fat
- 37 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 680 mg
- Saturated fat
- 11 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Yakiudon (Stir-Fried Udon Noodles) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.