15 Minute Japanese Weeknight Dinners That Will Change Your LIFE! Part 3

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.

Slice half an onion into not too thin, not too thick pieces.

Cut 2-3 cabbage leaves into big bite-sized pieces.

Take 30 grams of carrot and cut it into match sticks.

Thinly slice 3 button mushrooms (optional).

Finely chop 2 cloves of garlic and a small knob of ginger.

Chop some green onions for garnish.

Cut 200 grams of thin sliced pork belly into bite-sized pieces.

In a small container, mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of ketchup, 1 tablespoon of Worcestershire sauce, and a pinch of MSG until the sugar is dissolved.

Bring a pot of water to a boil and cook the udon noodles according to package instructions, then set aside.

In a large pan, add 1 tablespoon of oil and heat over medium-high heat.

Add the pork belly and cook for about 1-2 minutes until no longer pink.

Stir in garlic and ginger, sauté for 30 seconds until fragrant.

Add the sliced onion, cabbage, carrot, and mushrooms, stir-frying for about 2-3 minutes until crunchy.

Add the drained noodles and sauce, tossing everything together for about 2-3 minutes until well coated.

Remove from heat and transfer to a serving plate, garnishing with green onions and optional pickled ginger.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens