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Yakiudon is a fried udon noodle with sauce and various ingredients.


  • 400 gm (14 oz.) dried udon noodles, or 4 servings boiled udon noodles (200 gm./serving)
  • 1 Tbsp. vegetable oil
  • 115 m (1/4 lb.) boneless pork rib or boneless beef rib, thinly sliced
  • 120 ml (1/2 cup) peeled and thinly sliced carrots
  • 2 green bell peppers
  • 1/2 medium onion, thinly sliced
  • 80 ml (1/3 cup) bean sprouts
  • 4 leaves green head cabbage, chopped
  • 60 ml (1/4 cup) Worcestershire sauce
  • Salt and pepper
  • Beni-shoga* (pickled red ginger) for garnish
  • Katsuobushi* (dried bonito flakes) for garnish
*These are available in packages at Asian grocery stores


  1. Using dried noodles prepare according to package directions.. Drain boiled udon noodles in a colander and set aside. (If you use packages of boiled udon noodles, lightly wash the udon and drain in a colander.)
  2. Heat oil in large skillet on medium heat.
  3. Stir-fry meat in the skillet until almost cooked. Sprinkle with a pinch of salt and pepper to season.
  4. Add green bell peppers, carrots, and onion in the skilet, and stir-fry for a couple of minutes. Add bean sprouts and cabbage, and stir-fry for a minute.
  5. Add udon noodles and stir-fry for a few minutes.
  6. Pour Worcestershire sauce over the ingredients. Stir well.
  7. Divide yakiudon among 4 plates. Sprinkle with some beni-shoga and katsuobushi (dried bonito flakes) on top just before serving.