Yaki Udon is the underdog of Japanese stirfried noodles

Ingredients

• 2 tablespoons Dark Soy Sauce (adds deep color and umami)
• 1 tablespoon Granulated Sugar (balances saltiness)
• 2 cloves Garlic (grated)
• 0.25 cup Water (for sauce dilution)
• 200 grams Egg Noodles (dry wheat noodles; can substitute rice noodles for gluten‑free)
• 200 grams Pork Butt (thinly sliced; trimmed of excess fat)
• 1 teaspoon Sesame Seeds (toasted optional)
• 2 stalks Green Onions (sliced for garnish)
• 2 tablespoons Vegetable Oil (high‑heat oil for stir‑frying)

Instructions

1. Make the Sauce

   In a mixing bowl combine dark soy sauce, granulated sugar, grated garlic, and water. Stir until the sugar fully dissolves.

   Time: PT5M

2. Boil the Noodles

   Bring a large pot of water to a rolling boil, add the egg noodles, and cook until al dente, about 8 minutes. Stir occasionally to prevent sticking.

   Time: PT10M

   Temperature: 212°F

3. Heat the Wok

   Place the wok over high heat and add vegetable oil. Let the oil heat until it shimmers, about 30 seconds.

   Time: PT2M

   Temperature: High

4. Stir‑Fry the Pork

   Add the sliced pork butt to the wok and stir‑fry until it begins to brown and is about 75% cooked, roughly 3 minutes.

   Time: PT3M

   Temperature: High

5. Add Half the Sauce

   Pour half of the prepared sauce over the pork, continue stir‑frying for another minute to let the flavors meld.

   Time: PT1M

   Temperature: High

6. Combine Noodles and Remaining Sauce

   Drain the noodles and add them to the wok. Pour the remaining sauce over the noodles and pork, tossing quickly to coat everything evenly. Cook for 2 minutes until the noodles are heated through and the sauce thickens slightly.

   Time: PT2M

   Temperature: High

7. Finish with Sesame Seeds

   Sprinkle toasted sesame seeds over the stir‑fry and give a quick toss.

   Time: PT30S

8. Plate and Garnish

   Transfer the noodles to serving plates and garnish with sliced green onions.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

78 g

Fat

15 g

Fiber

3 g