Yaki Udon with Pork and Cabbage

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Japanese · 25 min · Pork · dairy-free

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Ingredients

• 3/4 lb cooked udon noodles
• 6 1/2 oz pork belly slices
• 1 head green cabbage
• 1 carrot
• 2 tbsp soy sauce
• 1 1/4 tbsp oyster sauce
• 1 1/4 tbsp mirin
• 3/4 tbsp neutral oil
• 2 scallions

Method (tap to check — screen stays awake)

1. Cut pork belly into bite-size pieces. Shred cabbage and julienne carrot. Mix soy sauce, oyster sauce and mirin.
2. Heat oil in a wok over high and stir-fry pork 4-5 minutes until browned and cooked through.
3. Add carrot and cabbage; stir-fry 3 minutes until just wilted.
4. Add udon noodles and the sauce, tossing 2-3 minutes until noodles are coated and heated through.
5. Fold in sliced scallions and serve hot.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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