Yaki Udon

Yaki Udon


1 packet (200g) udon

60g lean pork (shredded)

1/2 no onion (shredded)

80g cabbage (cut into thick strip)

¼ carrot (shredded)

4 pcs fresh shiitake mushrooms (sliced)

30g red bell pepper (sliced)

2 tbsp cooking oil


1 tbsp Kikkoman soy sauce

1 tsp dashi seasoning powder

3 tbsp water


1 tbsp chopped spring onion

1 tbsp  bonito flakes

Preparation Instructions:

  1. Bring some water to boil, blanch the udon until loosen, remove, drain and set aside.
  2. Heat up a wok with 2 tbsp of cooking oil, add in the shredded pork, stir-fry until lightly brown.
  3. Add in onion, cabbage, carrot, shiitake mushrooms and red bell peppers, stir-fry to combine.
  4. Add in udon and seasonings, continue to stir-fry until the udon absorb most of the sauce.
  5. Dish out, garnish with some chopped spring onion and bonito flakes. Serve.

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