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.
- 490 gm dried thick udon noodles
- 40 gm butter
- ½ onion, thinly sliced
- 150 gm shimeji mushrooms, torn apart
- 100 gm chestnut mushrooms (see note), trimmed
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 3 sheets nori, toasted over a flame
- 2 scotch fillet pork steaks (about 180gm each), thinly sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1For marinated pork, combine pork, soy sauce and oil in a bowl and set aside to marinate (5 minutes).
- 2Meanwhile, boil noodles in a large saucepan of boiling water until tender (5-6 minutes). Drain well, then rinse. Drain in a colander until required.
- 3Heat 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.
- 4Add 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.