Yaki Udon (Stir-Fry Udon)



2 Tbsp. oil
1/2 small onion, thinly sliced
4 oz. pork, cut into small pieces
5 peeled and deveined shrimp
2 oz. cabbage, shredded
1/2 carrot, peeled and cut into matchstick strips
12 oz. udon
1 stalk scallion, cut into 2-inch lengths

2 Tbsp. Mizkan (Bonito Flavor) Soup Base
1 tsp. Mizkan HONTERI® Mirin Seasoning
1 tsp. Worcestershire sauce


Combine all the ingredients in the seasonings in a small bowl. Set aside.

Boil the udon noodles per the packet instructions. Make sure not to overcook the udon. Rinse the udon noodles with cold running water, making sure that there is no excess starch clinging to the noodles. Drain and set aside.

Heat up a wok or skillet with the oil. Add the onion and sauté briefly, followed by the pork and shrimp. Add the cabbage, carrot, and stir a few times before adding the udon noodles.

Add the seasonings into the wok or skillet, stir continuously to combine well with all the ingredients. Add the scallions, stir a few more times, and transfer the yaki udon into a serving bowl. Top the yaki udon with some shaved bonito flakes, beni-shoga and serve immediately.

Cook’s Note
If you prefer ramen, you can use the same recipe and the Seasoning to make yakisoba for an equally delicious result.


Yaki Udon (Stir-Fry Udon)
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