You need about this amount of vegetables. I used 1/2 an onion, 1/4 of a carrot and 1/4 of a bunch of shimeji mushrooms.
Cut the vegetables and meat into bite sized pieces. Dissolve the soy sauce with yuzu pepper.
Bring a pot of water to a boil. Defrost the udon noodles. If you're in a hurry defrost the noodles in the microwave and rinse briefly.
Heat some oil in a frying pan over medium heat and stir fry the meat. A lot of fat comes out of pork belly so wipe it out of the pan with paper towels.
Stir fry the vegetables starting with the ones that take the longest to cook. Season with salt and pepper.
Turn the heat up to high from this point on! Add the drained udon noodles, dashi stock granules and the combined soy sauce and yuzu pepper. Mix well.
Transfer to serving plates, top with bonito flakes and chopped green onion and enjoy!
Story Behind this Recipe
I was going to make yuzu pepper pasta when the hubby said "I want udon!" This was the recipe I came up with then.
After you add the noodles to the pan you need to work quickly, so have all the seasoning ingredients pre-measured and ready to go. If you don't like spicy food, adjust the amount of yuzu pepper to your taste. Stir fry the meat until it's crispy for the best flavor. Use whatever vegetables you have. Even tomatoes and eggplants are surprisingly good in this.