Yaki Udon

🔥 Prep

• Measure out 200 g udon noodles; if dried, cook according to package (usually 2‑3 min) then drain and rinse with cold water.
• Chop 100 g cabbage into thin bite‑size strips.
• Slice 50 g pork into thin strips (about 3 mm thick).
• Measure 1 tbsp soy sauce and have it ready.

🔥 Cook

• 1. Heat a large skillet or wok over medium‑high heat.
• 2. Add the pork strips and stir‑fry for 2 minutes until they begin to brown.
• 3. Add the cabbage strips and continue to stir‑fry for 2 minutes until the cabbage is just wilted but still crisp.
• 4. Add the cooked udon noodles and the measured 1 tbsp soy sauce to the pan.
• 5. Toss everything together and stir‑fry for 3‑4 minutes over medium‑high heat, ensuring the noodles are evenly coated and heated through.
• 6. Taste and, if desired, add a pinch of salt or pepper; then remove from heat.

🔥 Serve

• Transfer the yaki udon to a serving bowl or plate while hot.
• Optionally garnish with toasted sesame seeds, sliced green onions, or a drizzle of extra soy sauce.
• Serve alongside Japanese pickles (tsukemono) or a small bowl of miso soup for a complete meal.