Toppoki-style Fried Udon Noodles

Toppoki-style Fried Udon Noodles

One day I tried to make toppoki, but didn't have rice cakes. I used udon noodles instead and added more seasonings for a sweet-savory stir-fried dish.

Ingredients: 2 servings

Frozen udon noodles
2 portions
About 5 cm length
Green pepper
Pork (offcuts or thinly sliced)
100 g
For the sauce
☆ Water
200 ml
☆ Chinese chicken stock powder
1 teaspoon
1 to 1and 1/2 teaspoons
☆ Soy sauce
1 tablespoon
☆Oyster sauce
1 tablespoon
☆ Sake
1 tablespoon
☆Honey (or sugar)
A bit less than 1 tablespoon
For finishing
Black vinegar (or normal vinegar)
1 tablespoon


1. Slice the pork into 1 to 2 cm lengths or bite sizes. Slice the carrot thinly into 5mm to 1 cm widths. Slice thinly the green pepper and onion.
2. Heat sesame oil or vegetable oil (not listed) in a frying pan and fry the pork over high heat. After the colour has changed, add the onion and carrot and fry. Then add green pepper and fry quickly.
3. Add the ☆ ingredients and frozen udon noodles (without defrosting). Simmer until the udon noodles absorb the sauce and loosened over medium heat.
4. Increase the heat and reduce the sauce quickly to coat the udon noodles. Add some black vinegar or normal vinegar if you like and stir quickly.

Story Behind this Recipe

I tried to make a toppoki dish, but I didn't have rice cakes.