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Japanese Stir-Fried Udon Noodles
INGREDIENTS
- ½ onion (3.5 oz, 100 g for 2 servings)
- 2-3 leaves cabbage (8 oz, 227 g for 2 servings)
- 2 inches carrot (1.8 oz, 50 g for 2 servings)
- 2 shiitake mushrooms (0.7 oz, 20 g for 2 servings)
- 2 green onions/scallions
- 6 oz sliced pork belly (use your choice of meat or seafood; omit for vegetarian/vegan and use tofu, mushrooms, or extra vegetables instead)
- 2 servings udon noodles (6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen or parboiled udon noodles)
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for cooking)
- ⅛ tsp kosher salt (Diamond Crystal; use half for table salt) (plus more to taste)
- ⅛ tsp freshly ground black pepper (plus more to taste)
For the Seasonings Option A
- ½ tsp dashi powder (use kombu dashi powder for vegetarian/vegan or skip)
- 2 Tbsp soy sauce
- 1 Tbsp sake
- 1 tsp mirin (or a pinch of sugar)
- For the Seasonings Option B
- 3 Tbsp mentsuyu/tsuyu (concentrated noodle soup base) (the mentsuyu I use is 3-times concentrated; if you use non-concentrated mentsuyu, please add more to achieve the same flavor; here's my Homemade Mentsuyu recipe)
- 1 tsp soy sauce
For the Garnish (Optional)
- 3 Tbsp katsuobushi (dried bonito flakes) (or 1-2 small packages of katsuobushi; skip for vegetarian/vegan)
- 2 Tbsp pickled red ginger (beni shoga or kizami beni shoga)
*Recipe on video and text may differ from each other!
How to cook Japanese Stir-Fried Udon Noodles:
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