Fast Recipes

Yaki udon with mushrooms

This combination of wok-tossed pork, mushrooms, udon and soy is simple, but effective.
John Paul Urizar

Yaki udon is a stir-fried izakaya-style noodle dish found across Japan. Here we’ve finished the noodles with a seasoning of nori – the dried seaweed sheets are toasted over a flame and crumbled over for added texture and flavour. Charred cabbage makes a good alternative to the mushrooms, too.


Marinated pork


1.For marinated pork, combine pork, soy sauce and oil in a bowl and set aside to marinate (5 minutes).
2.Meanwhile, boil noodles in a large saucepan of boiling water until tender (5-6 minutes). Drain well, then rinse. Drain in a colander until required.
3.Heat a wok over high heat. Add butter and when hot, add onion and fry, stirring often, until starting to turn golden (2-3 minutes). Scatter pork evenly over wok and cook without stirring until seared and golden brown (1-2 minutes), then stir-fry until almost cooked (1-2 minutes). Add mushrooms and toss to combine until starting to wilt (2-3 minutes). Remove from pan and set aside.
4.Add noodles to wok and stir-fry to heat (1-2 minutes), then add soy sauce and oil, and toss to combine. Add pork mixture and toss to combine. Crumble over nori to taste and serve.

Chestnut mushrooms are available from select greengrocers or Asian grocers. If unavailable, substitute other mushrooms or extra shimeji.


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