Smoky Stir-Fried Udon with Charred Vegetables
Fat, chewy udon noodles are tossed in a blazing-hot wok with crisp vegetables and savory pork belly, all glazed in a rich soy-based sauce that caramelizes at the edges. The high heat creates that coveted smoky wok char known as wok hei, making this 20-minute meal taste like it came from a Japanese street stall.
Ingredients
- 2 portions fresh or frozen udon noodles (about 400g)
- 150g thinly sliced pork belly
- 1/2 medium cabbage, cut into bite-sized pieces
- 1 medium carrot, julienned
+ 9 more ingredients
Instructions
If using frozen udon, briefly run under hot water to loosen the noodles and drain well. Fresh udon can be used as-is.
Whisk together the soy sauce, oyster sauce, and mirin in a small bowl. Set aside.
Heat the neutral oil in a large wok or skillet over the highest heat until the oil just begins to smoke.
Add the pork belly slices in a single layer and sear for 2 minutes without moving until the edges are crispy and golden.
Add the cabbage and carrot, tossing vigorously for 2 minutes until the cabbage wilts and picks up a few charred spots.
Add the udon noodles and pour the sauce mixture over everything. Toss and flip constantly for 2 minutes, letting the sauce coat every strand of noodle and caramelize slightly on the hot surface.
Add the green onions and sesame oil, toss for 30 seconds more.
Divide between plates and top generously with bonito flakes and pickled red ginger. Finish with a crack of black pepper.
Nutrition Estimate
Per serving • Estimated by Blinner AI