Quick Yaki Udon (Stir-Fried Udon Noodles)

• portions: 2 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

1 tbsp oyster sauce

1 tbsp soy sauce

2 tsp dark soy sauce (or replace with soy sauce)

1 tbsp sweet rice wine (mirim)

1 tbsp sesame oil

2 pkg (200 g each) udon noodles (frozen)

2 tbsp oil (divided)

8 oz (225 g) minced pork (see note below)

4 cup (960 ml) chopped green cabbage

1 small carrot (thinly sliced)

2 cloves garlic (minced)

5 green onion (sliced)

4 tbsp bonito flakes to garnish (optional)

Instructions

To make the yaki udon sauce, mix all the sauce ingredients in a bowl and set aside.

To prepare the noodles, place the frozen noodles in hot water and soak them for 1-2 minutes until they become loose. Use chopsticks or kitchen tongs to gently separate the noodles, being careful not to break them. Drain the noodles in a colander and set them aside until you're ready to use them in your dish.

Heat one tablespoon of oil in a wok or large skillet over high heat. Add ground pork or your preferred protein and stir-fry until browned and crisp. Transfer the cooked pork to a plate and set it aside.

Heat the remaining oil in the wok or large skillet. Add the cabbage and carrot and stir-fry until they soften, which takes around 2-3 minutes. Then, add the green onion and garlic, and continue to stir-fry for an additional 30 seconds.

Next, add the noodles, pork, and the yaki udon sauce. Toss everything well to ensure that it is evenly coated with the sauce. If desired, garnish the dish with bonito flakes before serving. Enjoy your delicious yaki udon!

Nutrition

• Calories: 651 kcal
• Lipides Totaux: 46 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 31 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 82 mg
• Sodium: 1270 mg
• Glucides Totaux: 35 g
• Fibres Diététiques: 14 g
• Sucres Totaux: 18 g
• Protéines: 28 g