Dinner · 25 min · japanese

Yaki Udon

Japanese flavors, weeknight effort. Udon noodles meets pork belly in a 25-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 24 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Udon noodles
• 0.5 lb Pork belly
• 3 cups Cabbage
• 2 cups Bean sprouts
• 1 Carrot
• 0.25 cup Bonito flakes
• 2 tbsp Soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 3 Scallions
• 1 tbsp Fresh ginger
• 1 tsp Sesame oil

Steps

1. Loosen the udon in hot water and drain. Stir the soy, Worcestershire, oyster sauce, and sugar into the stir-fry sauce.
2. Sear the pork in a smoking wok 3 minutes until crisp at the edges. Add the ginger, carrot, and cabbage.
3. Add the udon and bean sprouts, tossing 2 minutes. Pour the sauce around the edges of the wok so it sizzles and caramelizes.
4. Toss everything 2 minutes more until the noodles are glossed and slightly charred in spots.
5. Plate with bonito flakes dancing on top and scallions. Finish with sesame oil off the heat.

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