Yaki Udon Recipe | Japanese Stir-Fry Udon - using the noodles from Costco's Teriyaki Stir-Fry

udon noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba noodles are lower in calories and spaghetti is more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake while tamari is gluten-free.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine vinegar + sugar

Rice vinegar + sugar mimics mirin's sweetness without alcohol.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats while being budget-friendly.

Soak 2 packs of udon noodles in lukewarm water for about a minute until they start to separate, then drain in a strainer and set aside.

Thinly slice the pork belly.

Rinse all the vegetables and pat them dry. Cut 3–4 cabbage leaves into roughly 2-inch pieces, thinly slice the carrot, snap off the ends of the asparagus and cut into 3–4 pieces, and cut the green onion into 1 to 2-inch pieces.

Mix 1 tsp of sugar, 1 tbsp of cooking sake, 2 tbsp of soy sauce, and 1/2 tbsp of sesame oil in a bowl until the sugar is dissolved.

Preheat a 4-quart sauté pan over medium heat and spread 1 tsp of neutral oil across the pan.

Add the carrots and asparagus and sauté for about 2 minutes.

Add the pork belly and cook for about 90 seconds until most of the pink is gone.

Add the cabbage and green onion, sprinkle with about 1/8 tsp of salt and some black pepper, and cook for another minute.

Lower the heat, add the udon noodles and sauce, mix, cover with a lid, and cook for 2 1/2 minutes, stirring halfway through.

Serve topped with bonito flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens