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Yakiudon is fried udon noodle which is similar to yakisoba. It can be cooked with various ingredients.

Yield: 4 servings


  • 14 oz. dried udon noodles, or 4 servings pre-boiled udon noodles (7oz./serving)
  • 1 Tbsp vegetable oil
  • 1/4 lb thinly boneless pork rib or boneless beef rib, cut into bite-size pieces
  • 1/2 carrot, peeled and cut into small thin rectangles
  • 2 green bell peppers, cored and cut into 1/2 inch wide rectangles
  • 1/2 medium onion, thinly sliced
  • 1/3 cup bean sprouts
  • 4 leaves green head cabbage, chopped
  • 1/4 cup Worcestershire sauce
  • salt and pepper
  • beni-shoga (pickled red ginger) *optional
  • katsuobushi (dried bonito flakes) *optional


Boil dried udon noodles, following the package instructions. Drain boiled udon noodles in a colander and set aside. If you use packages of pre-boiled udon noodles, lightly wash the udon and drain in a colander. Heat oil in large skillet on medium heat. Stir-fry meat in the skillet until almost cooked. Season with salt and pepper. Add green bell peppers, carrots, and onion in the skilet, and stir-fry for a couple of minutes. Add bean sprouts and cabbage, and stir-fry for a minute. Add udon noodles and stir-fry for a few minutes. Pour Worcestershire sauce over the ingredients. Stir well. Divide yakiudon into four plates. Top with some beni-shoga and katsuobushi.

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