Stir-fried udon, yakiudon, is an easy and extremely popular meal. You can replace the pork here with another protein: chicken, beef, shrimp, and clams are all popular options. You can also use cabbage and mushrooms in addition to or in place of the carrots. The key to making good stir-fried udon is the boiling time. Boil noodles (or microwave frozen ones) until they are al dente. Drain and then sauté the noodles so that they are cooked the rest of the way through. The dish has a complex flavor, despite being quite simple to make.
- In a small bowl, combine the oyster sauce, soy sauce, water, sugar, curry powder, and salt and mix well. Set aside.
- Cook the udon noodles according to the package instructions. (Frozen udon can be cooked in a microwave as well as boiled.) Drain in a colander.
- Heat the sesame oil in a large frying pan over low heat and stir-fry the pork until cooked through. Raise the heat to medium, add the onion and carrot, and stir-fry until tender.
- Add the udon noodles and the oyster sauce mixture. Cook, tossing, until the noodles are coated with the sauce. Transfer to a serving platter, garnish with chopped scallions and sansho, and serve.
© Rika’s Modern Japanese Home Cooking by Rika Yukimasa, Rizzoli New York, 2020. Photography © Teruaki Kawakami.
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