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Yaki Udon

Prep Time:

15 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

Lunch, dinner or supper - yaki udon always hits the spot. I've served this at parties in little cardboard cartons and made it at barbecues. If you haven't eaten it before, try the recipe below and you'll see why it's so popular.


170g pork chop

4 large pointed cabbage leaves

70g mangetoute

100g carrot

2 packs of udon

1 tbsp veg oil

1 tbsp mirin

1 tsp japanese dashi granules

1.5 tbsp soy sauce

1 sachet of bonito flakes


remove the strings from the mange toute and cut them in half

peel & halve the carrot lengthways and then slice thinly

remove the stalks from the cabbage leaves and slice the leaves into 1cm strips

thinly slice the pork chop diagonally

heat 1 tbsp of oil in a large frying pan. add the pork and fry for 2 - 3 minutes

add the carrot, mangetoute and cabbage and fry for a further 2 minutes

rinse the udon with hot water. add to the pan and fry, separating the udon noodles gently so they don't stick together 

add the mirin, dashi and soy sauce and stir fry for another 2 - 3 minutes

turn out onto serving plates and garnish with the bonito flakes

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