Noodles

Saucy Yaki Udon

Name: Saucy Yaki Udon
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 packs refrigerated cooked udon noodles (totaling about 14 oz or 400g); 3.5 oz (100 g) pork (you can use either pork belly or pre-sliced pork); 1/8 of a small head of cabbage (about 4 oz or 110g); 5 green onions; 2 teaspoons (5 g) chicken bouillon granules; 1 tablespoon Worcestershire sauce; 4 tablespoons tonkatsu sauce (or okonomiyaki sauce, if preferred); Salt and pepper, to taste

by CookWhatHK0 saved

Saucy Yaki Udon stir-fries chewy udon with pork, cabbage, and green onion, coated in tonkatsu and Worcestershire sauce.

Saucy Yaki Udon

濃汁炒烏冬

Ingredients

材料

2 packs refrigerated cooked udon noodles (totaling about 14 oz or 400g)

冷藏熟烏冬麵 2 包（共約 400 克）

3.5 oz (100 g) pork (you can use either pork belly or pre-sliced pork)

豬肉（五花腩或薄切）100 克

1/8 of a small head of cabbage (about 4 oz or 110g)

椰菜約 110 克（1/8 個細個）

5 green onions

青蔥 5 棵

2 teaspoons (5 g) chicken bouillon granules

雞粒 5 克（約 2 茶匙）

1 tablespoon Worcestershire sauce

喼汁 1 湯匙

4 tablespoons tonkatsu sauce (or okonomiyaki sauce, if preferred)

炸豬扒醬（或大阪燒醬）4 湯匙

Salt and pepper, to taste

鹽及胡椒適量

Instructions

做法

Prepare your ingredients: cut the cabbage into bite-sized pieces, slice the green onions into 1 1/2-inch sections, and cut the pork into bite-sized pieces.

椰菜切成一口大小，青蔥切成約 3-4 厘米段，豬肉切成一口大小。

Heat some oil in a skillet over medium heat. Add the pork and cook it until it's nicely browned, then season it with salt and pepper.

平底鑊以中火加熱食油，加入豬肉炒至變色，用鹽同胡椒調味。

Introduce the washed cabbage to the skillet (there's no need to drain all the water) and stir-fry. Once the cabbage begins to soften, add the green onions and continue to stir-fry everything together.

加入洗後未完全瀝乾的椰菜翻炒，待椰菜開始軟身，加入青蔥一起炒。

Stir in the chicken bouillon granules until they've completely dissolved. While that's happening, rinse the udon noodles under cold water in a colander to help loosen them, then add them to the pan.

加入雞粒攪至溶化，將烏冬麵放在篩中用冷水沖鬆，然後加入鑊中。

Stir-fry everything well for 1-2 minutes. Pour in the tonkatsu sauce and Worcestershire sauce, and continue to stir-fry for about 2 more minutes, ensuring everything is well combined.

翻炒 1-2 分鐘，加入炸豬扒醬同喼汁，再炒約 2 分鐘至充分混合。

Serve your yaki udon on plates. For an extra boost of flavor, you can optionally top it with bonito flakes and aonori (dried seaweed flakes).

上碟後按喜好加上木魚花及青海苔碎增味。

If you're not planning to eat it immediately or are saving some for the next day, you can refresh the dish by adding half the original amount of each sauce and stir-frying it again. This will help revive the flavor and loosen the noodles.

如不即時食或留待翌日，各加半量醬汁再翻炒，以提鮮並鬆開麵條。

Should you decide to add extra ingredients, remember to increase the quantity of both sauces accordingly to maintain a balanced flavor profile.

如加入額外配料，兩款醬汁均需加量以保持味道均衡。