Stir-fried Curry Udon Noodles

Stir fry with a curry flavor. Good volume with pork and vegetables. A great lunch idea!

Stir-fried Curry Udon Noodles
Photographed by Seiichi Suzuki

Recipe by
Ayao Okumura




Rice & Noodles



Calorie count is per serving
Does not include time needed to boil the noodles.

Ingredients (Serves 2)

  • 160 g udon noodles
  • 120 g pork belly (thinly sliced and cut into 2 cm strips)
  • 300 g cabbage (cut into bite-size pieces)
  • 100 g onion (thinly sliced)
  • 1 tsp curry powder
  • Bonito flakes, as needed
  • Beni shoga (pickled pepper), thinly shredded, as needed
  • 2 tbsp vegetable oil
  • 3 tbsp miso
  • 2 tbsp mirin



Boil the udon noodles according to the instructions on the package. Rinse and drain. Microwave (600 W) the cabbage for 3 minutes.


Heat the vegetable oil in a frying pan over medium heat and stir-fry the pork. Add the onions and cabbage and continue frying. Move all the ingredients to the perimeter of the frying pan and make a well in the center to stir-fry the noodles.


After placing the noodles in the well, avoid stirring for a while to allow the noodles to brown. This will enhance the flavor.


Add the miso, mirin and curry powder and briefly stir-fry. Sprinkle with bonito flakes, mix and plate up. Garnish with beni shoga.