Janjan Yaki Noodles

Janjan Yaki Noodles

Janjan noodles are a regional "B-grade Gourmet" from Mie prefecture. This is our family's version of the stir-fried miso udon noodles. It's cooked on a hot griddle and flavored with a sweet miso sauce.

Ingredients: 4 servings

300 g
Bean sprouts
1 bag
Green bell peppers
1 medium
1 medium
Pork belly (sliced or a block)
about 400 g
Udon noodles
4 packets
Miso sauce
★ Red miso
90 g
★ Caster sugar
4 tablespoons
★ Cooking sake
1 tablespoon
★ Soy sauce
1 teaspoon
★ Bonito based dashi stock granules
1 teaspoon
★ Grated garlic
15 g (about 2 cloves)
★ Ichimi spice
1/2 teaspoon


1. Chop the cabbage roughly. Cut the peppers into quarters. Cut the carrot into rectangular slices and the onion into wedges. Wash the bean sprouts.
2. I used a pork belly block this time. If you're using a block, slice it up as thin as you like.
3. Mix all the ★ miso sauce ingredients together.
4. Spread oil on an electric griddle and add the ingredients in the following order: pork, carrot, onion, green pepper, bean sprouts and cabbage. Top with the miso sauce.
5. When the pork is cooked and the vegetables have wilted, stir fry it all with the miso sauce.
6. When everything is well cooked and moisture is coming out of the vegetables, add the udon noodles, stir fry together, and it's done.
7. I used this red miso, which includes konbu seaweed dashi. If you're using hatcho miso, add a little konbu seaweed based dashi stock granules.

Story Behind this Recipe

This is our family's take of a "B-Grade Gourmet" signature dish at a certain famous restaurant in our region.