Cut the pork into bite-sized pieces. Season it with salt, pepper, sake, and coat it with flour (or katakuriko) before cooking.
Chop the cabbage randomly into large pieces. Cut the core part of the cabbage into smaller pieces, so it cooks faster.
Thinly slice the carrot into easy-to-eat sizes. Thinly slice the onion.
Warm up the udon noodles in a microwave. If they are frozen, thaw them first and before warming them up.
In a skillet, heat the sesame oil (or vegetable oil), and stir-fry the pork until browned.
Add and cook the carrot, onion (until translucent), 2/3 of the cabbage (the core part of the cabbage) in that order.
Add the udon noodles, pour in the sake, and stir-fry while loosening them up. Add the remaining cabbage (the soft part of the cabbage) and stir-fry lightly. Add the Japanese dashi powder and mix.
Drizzle in the soy sauce and coat the noodles. Serve it on a plate, top it with bonito flakes and black peppers if desired and enjoy.
Story Behind this Recipe
These are stir-fried udon noodles that you can make in no time for a quick lunch on a day off, or when you don't have much time to make dinner. It's a really convenient dish that you can make in no time on a busy day, plus it has lots of vegetables. It's also easy on your wallet so it's a great dish to have especially right before payday.
Set aside about 1/3 of the soft part of the cabbage leaves and add it at the end. This way, you'll still be able to enjoy the texture of the cabbage even if you end up overcooking the rest of it. The tough part will become sweeter when stir-fried well.