Pork and Shiitake Yaki Udon

Thick, chewy noodles coated in a glossy, syrupy brown sauce. Seared pork belly adds umami depth that perfectly complements the crunch of Chinese cabbage.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 698
• Protein: 27 g
• Carbs: 81 g
• Fat: 29 g

Ingredients

• 800 g udon noodles ( pre-cooked )
• 300 g Smoked cured pork belly ( thinly sliced )
• 4 piece Chinese cabbage ( leaves shredded )
• 200 g shiitake mushroom ( sliced )
• 2 piece Carrot ( matchsticks )
• 1 piece Yellow onion ( sliced )
• 6 tbsp soy sauce
• 4 tbsp oyster sauce
• 2 tbsp mirin
• 2 tsp Brown sugar
• 2 tbsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( finely sliced )
• 2 pinch bonito flakes optional ( for garnish )
• 20 g Fresh ginger ( grated )

Instructions

1. Preparation of vegetables and meat

   Slice the pork belly into thin strips. Mince the yellow onion and Chinese cabbage. Slice the shiitakes and cut the carrot into thin sticks. Grate the fresh ginger. Vegetables should be uniform in size for quick wok cooking.

2. Sauce preparation

   In a bowl, mix the soy sauce, oyster sauce, mirin, brown sugar, and grated ginger. Stir until the sugar is dissolved. The sauce should be homogeneous and have a light syrup consistency.

3. Searing the protein

   Heat the sesame oil in a wok or large skillet over high heat. Add the pork. Let it brown until the fat becomes translucent and the edges are crispy. This searing provides the flavor.

4. Sautéing the vegetables

   Add the onion, carrot, and shiitakes. Sauté for 2 minutes. Add the Chinese cabbage at the end so it wilts slightly without losing its crunch. Everything should remain vibrant and colorful.

5. Assembly and glazing

   Stir in the udon noodles and pour in the sauce. Mix vigorously over high heat. The sauce should reduce and coat the noodles until they are glossy and there is no liquid left at the bottom of the wok.

Chef's tips

• If your udon are stuck together, rinse them briefly under warm water to loosen them before adding to the wok.
• Don't overcrowd the pan: if doubling the recipe, cook in batches to maintain high heat and prevent vegetables from stewing in their own juices.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a splash of water to restore the sauce's silkiness.