This dish is perfect for anyone with a hearty appetite. In Japan, it’s especially popular with teenagers, who devour large plates of these satisfying and filling fried noodles. Yaki udon is also a staple of Japan’s izakaya, or eating pubs, especially as a late night snack or complement to a frosty mug of beer. This recipe works best in servings of two. If you’d like to make it for four people, just prepare the dish in two batches.
Recipe information
Yield
serves 2
Ingredients
1
3
2
6
1
1
2
1
1
1
1
1
2
1
18
1
Need to make a substitution?
Preparation
Step 1
Rehydrate the wood ear mushrooms by soaking in hot water for 10 minutes. Drain the liquid and set aside.
Step 2
Set a large sauté pan over high heat. Add 2 tablespoons of the vegetable oil and heat until the oil just begins to smoke. Add the pork and shrimp; cook for 1 1/2 to 2 minutes, stirring often, until the shrimp just turn pink but neither is cooked through. Transfer the cooked pork and shrimp to a plate but keep the oil in the pan.
Step 3
With the pan over high heat, add the lotus root, carrots, cabbage, onions, bamboo shoots, and wood ear, enoki, and shimeji mushrooms. Add the remaining 1 tablespoon oil, if necessary. Cook until the vegetables are tender, 2 to 4 minutes.
Step 4
Reduce the heat to medium and add the broth, soy sauce, and sesame oil to the vegetables. Cook for 2 minutes longer, or until most of the liquid has evaporated.
Step 5
Place a large pot of water over high heat and bring to a boil. Add the noodles and cook for 1 minute, just long enough to heat through. Drain well.
Step 6
Add the noodles to the pan with the vegetables, then add the pork and shrimp. Mix well and cook for 1 to 2 minutes longer, until the shrimp and pork are fully cooked and the vegetables are soft. Season with the salt and black pepper.
Step 7
To serve, divide the noodles between 2 plates. Garnish with the katsuobushi.