- Main
- Pork
- Japanese
- Stovetop
Ingredients
For the sauce
- 3 tbsp
soy sauce
- 2 tbsp
oyster sauce
- 2 tbsp
mirin
- 1 tbsp
sake or dry sherry
- 1 tsp
sugar
- 1 tsp
toasted sesame oil
For the noodles
- 1 1/2 lb
fresh or frozen udon noodles (about four 7 oz packs)
- 12 oz
boneless pork shoulder, sliced as thin as possible
- 2 tbsp
neutral oil, such as canola
1 tbsp in step 3, 1 tbsp in step 4
- 1/2
small head green cabbage (about 1 lb), cored and cut into 1-inch pieces
- 1
medium carrot, cut into thin matchsticks
- 4
scallions, cut into 2-inch lengths, white and green parts separated
4 in step 4, 4 in step 5
- 2 cloves
garlic, minced
salt and black pepper, to taste
To finish
- 2 tbsp
beni shoga (red pickled ginger)
- 1/2 cup
bonito flakes (katsuobushi)
- 1 tsp
shichimi togarashi or aonori (optional)
- Dairy-free
Contains soy (soy sauce), wheat (soy sauce), fish (bonito flakes (katsuobushi)), shellfish (oyster sauce) and sesame (toasted sesame oil).
Not checked: sake or dry sherry, fresh or frozen udon noodles (about four 7 oz packs), small head green cabbage (about 1 lb), beni shoga (red pickled ginger), shichimi togarashi or aonori.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Stir the soy sauce, oyster sauce, mirin, sake, sugar and sesame oil together in a small bowl until the sugar dissolves. Set it next to the stove.
2 min
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tsp sugar
- 1 tsp toasted sesame oil
- Step 2
Loosen the udon: put them in a bowl, cover with just-boiled water, and let sit 1–2 minutes until the strands separate easily. Drain well and set aside. (If your udon came frozen, this is all the cooking they need.)
3 min
- 1 1/2 lb fresh or frozen udon noodles (about four 7 oz packs)
- Step 3
Pat the pork dry and season lightly with salt and pepper. Heat 1 tbsp of the neutral oil in a large skillet or wok over high heat until it shimmers. Add the pork in a single layer and cook, stirring only after the first minute, until browned and cooked through, about 3 minutes. Move it to a plate.
4 min
- 12 oz boneless pork shoulder
- 1 tbsp neutral oil, such as canola
- salt and black pepper
- Step 4
Add the remaining 1 tbsp oil to the hot pan. Add the cabbage, carrot and scallion whites and stir-fry over high heat until the cabbage is wilted but still has crunch, about 3 minutes. Add the garlic and stir for 30 seconds.
4 min
- 1 tbsp neutral oil, such as canola
- 1/2 small head green cabbage (about 1 lb)
- 1 medium carrot
- 4 scallions
- 2 cloves garlic
- Step 5
Add the drained udon, the pork with any juices, and the sauce. Toss with tongs over high heat until every strand is coated and glossy and the sauce has mostly cooked onto the noodles, about 2 minutes. Stir in the scallion greens and taste for salt.
2 min
- 1 1/2 lb fresh or frozen udon noodles (about four 7 oz packs)
- 12 oz boneless pork shoulder
- 4 scallions
- Step 6
Divide among bowls and top each with pickled ginger, a generous pinch of bonito flakes and a shake of shichimi togarashi. Serve right away.
2 min
- 2 tbsp beni shoga (red pickled ginger)
- 1/2 cup bonito flakes (katsuobushi)
- 1 tsp shichimi togarashi or aonori
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026