Yaki Udon
- 2 tablespoons soy sauce
- 1 teaspoon Mirin
- 1 teaspoon Worcestershire sauce
- 2 tablespoons canola oil
- 1/2 onion, thinly sliced
- 6 ounces pork, thinly sliced
- 2 ounces shredded cabbage
- 1/2 large carrot, end trimmed, peeled, cut into matchsticks
- 12 ounces fresh or frozen udon
- 1 scallion, chopped
- bonito flakes
- togarashi
- Produce
- Cabbage (2 ounces)
- Carrot, large (1/2)
- Onion (1/2)
- Scallion (1)
- Meat
- Pork (6 ounces)
- Condiments
- Mirin (1 teaspoon)
- Soy sauce (2 tablespoons)
- Worcestershire sauce (1 teaspoon)
- Cooking & Baking
- Canola oil (2 tablespoons)
- Pasta & Grains
- Bonito flakes (1)
- Udon, fresh or frozen (12 ounces)
- Other
- togarashi
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 26, 2011 (1 year ago).
38 people saved this recipe.
