This dish is nothing special and made of whatever I had. They're stir-fried udon noodles. We top them with lots of bonito flakes and ichimi (Japanese chili) at home. It's a family favorite for lunch so this recipe yields 3 servings!
Cut the vegetables and meat. Since they will be cooked with udon noodles and stir-fried, they should be sliced into 5 cm pieces. Please use anything you have in the refrigerator. Pretty much anything will be fine.
In a pan, heat the vegetable oil and cook the pork. In another pot, bring water to a boil and prepare to cook udon noodles. If you are using dried noodles, start cooking them at this point in time.
When the pork is no longer pink, add the vegetables that take longer to cook, such as onions and carrots.
Then add other vegetables such as mushrooms, When the vegetables are soft, add the bonito stock base, sake and soy sauce.
Cook the udon noodles. I generally use frozen noodles like the picture above, but you can use steamed or dried noodles. Any thick noodles will work.
Add the udon noodles to the boiling water. Udon should be separated like the picture and the water should be simmering. Using a strainer, drain.
Add the noodles in the pan and cook with the vegetables over high heat.
Finish with a few drops of the sesame oil. Plate the noodles and top with the bonito flakes. Sprinkle on some ichimi spice if desired.
Story Behind this Recipe
The cafe I used to go to with my friends had popular stir-fried udon noodles just like these. This dish has been a favorite of mine ever since.
You can use any vegetables. Please use whatever you have. Kamaboko fish cakes, chicken etc... really, anything is fine. When you stir fry the vegetables, you can add chopped kimchi, the kimchi brine, or kimchi soup base for hot pots if you'd prefer your noodles to be spicy. Please drain well after you cook the udon noodles. It will be too watery otherwise.