[Farmhouse Recipe] Stir-fried Udon with Japanese Worcestershire-style Sauce

[Farmhouse Recipe] Stir-fried Udon with Japanese Worcestershire-style Sauce

Our stir-fried udon noodles have unusual ingredients such as garlic and ketchup.

Ingredients: 2 servings

Frozen udon noodles
2 portions
200 g
Thinly sliced pork belly
100 g
Green onions or scallions
30 g
1 clove
Sesame oil
1 tablespoon
Japanese Worcestershire-style sauce
1 tablespoon
Japanese dashi stock powder
1 teaspoon
Japanese Worcestershire-style sauce
1/2 tablespoon
1/2 tablespoon


1. Cut the pork into 2 cm lengths. Cut the chikuwa, green onion and cabbage into a 2 cm dice. Slice the garlic thinly.
2. Slice the hard cores of the cabbage thinly so that it cooks through easily.
3. Heat sesame oil in a frying pan and add the garlic. Fry over a medium heat until the aroma is released. Add the pork and fry over high heat until the colour has changed.
4. Add the cabbage and chikuwa. Fry for about 3 minutes until the cabbage is wilted. Add the A ingredients and fry for another 1 minute.
5. Cook the udon noodles in boiling water and drain well. Add the udon noodles to Step 4 and fry. Add the B ingredients and fry quickly. Turn off the heat and add the green part of the green onion.

Story Behind this Recipe

One day I had stir-fried udon from a food stall and I liked it because it had garlic. Since then we like garlic in our stir-fried noodles.