Stir-fried Curry Udon Noodles
Stir fry with a curry flavor. Good volume with pork and vegetables. A great lunch idea!
Photographed by Seiichi Suzuki
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.