Authentic quick and easy pork belly yaki udon packed with flavour and done in under 25 minutes! Use frozen udon noodles for the most delightful chewy texture! Makes 2 very generous servings or 3 moderate servings.
Add 1tbsp of oil in a large frying pan or wok on high heat. Add shiitake mushrooms and cook until lightly golden, about 1 minute.
Add onions, white parts of green onions, garlic and carrots. Stir fry for 1 minute then add cabbage, cook on medium-high heat for 3 to 4 minute or until vegetables soften.
Push vegetables to the rims of the pan, clearing space in the middle of the pan. Add remaining 1 tablespoon of oil then pork belly. Stir fry the pork belly (without mixing vegetables in) on high heat for about 1 minute then add seasoning. Mix everything through.
Add udon and toss through with 2 spatulas (or chopsticks), one in each hand to help with even distribution of seasoning and vegetables. About 2 to 3 minutes.
Serve immediately with bonito flakes and Japanese pickled ginger.
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Notes
Note 1. Best use frozen udon instead of those found in the isles of supermarkets (ie, vacuum sealed fresh ones). Frozen udon has a much better texture with a bit of a bite. They are also longer and stay intact when stir-frying. The vaccum packed udon tend to fall apart super easily. You can find frozen udon at most Asian grocers. Note 2.Dried vs fresh shiitake mushrooms. Both are great, fresh shiitake mushrooms save time as if using dried, extra 15 to 20 minutes of soaking time in hot water is required. However, high quality dried shiitake mushrooms are much stronger in flavour and is highly recommended. Note 3. Dark soy sauce is richer and stronger in flavour and colour than normal soy sauces. They also have lower salt content which is fantastic to use for an extra oomph of umami (savoury) flavour with less salt.Note 4. Mirin is a widely used Japanese cooking wine that is a little sweet with a slight tang and lower alcohol content (than sake). Substitute: sake, shaoxing wine or dry sherry.Note 5. Bonito flakes (katsuobushi) are dried flakes of fermented, smoked then dried ultra-thin flakes of skipjack tuna. They're super light but are massive on the smoked umami flavour and so thin that you'll see them 'dance' when added onto the hot noodles. Pickled ginger (gari) like those served at sushi restaurants, their main use is to freshen and cleanse your palate (taste buds).Leftovers/freezing can be stored for 3 to 4 days in the fridge in an air-tight container and up to 6 months in the freezer. But best not keep for that long in the freezer as they can get freezer burns.