Yaki Udon

Ingredients:

• 2 pkg boiled udon noodles, run water to separate noodles (I like “Sanuki Udon” brand)
• ½ lb sliced pork belly, or your choice of meat/seafood, cut into small pieces
• ½ medium onion, sliced
• ½ carrot, peeled and cut into small strips
• 2-3 leaves cabbage, chopped
• 2 Shiitake mushrooms, chopped
• ¾ green onion, cut into 2 inch pieces
• 2 Tbsp. water
Seasonings
• 2 Tbsp. Mentsuyu
• 1 tsp. soy sauce
Toppings
• 1 pkg Katsuobushi (dried bonito flakes)
• 1/4 green onion, finely chopped
• 1 Tbsp. picked ginger (Kizami Shoga)

Instructions:

1. In a wok or skillet, heat oil on medium high heat. Stir-fry meat until almost cooked. Sprinkle with a pinch of salt and pepper to season.
2. Add onion and cook till soft.
3. Add carrots, cabbage, Shiitake mushrooms, and green onions, and stir fry for a couple of minutes.
4. Add udon noodles over the meat and vegetables and pour water. Cook covered for 2 minutes.
5. Add seasonings and mix all together. Serve on the plate and sprinkle bonito flakes, green onions, and put picked ginger on top. Please adjust how much Mentsuyu you use based on the amount of the ingredients.