This dish is perfect for anyone with a hearty appetite. In Japan, it’s especially popular with teenagers, who devour large plates of these satisfying and filling fried noodles. Yaki udon is also a staple of Japan’s izakaya, or eating pubs, especially as a late night snack or complement to a frosty mug of beer. This recipe works best in servings of two. If you’d like to make it for four people, just prepare the dish in two batches.
Ingredients
serves 2
Step 1
Rehydrate the wood ear mushrooms by soaking in hot water for 10 minutes. Drain the liquid and set aside.
Step 2
Set a large sauté pan over high heat. Add 2 tablespoons of the vegetable oil and heat until the oil just begins to smoke. Add the pork and shrimp; cook for 1 1/2 to 2 minutes, stirring often, until the shrimp just turn pink but neither is cooked through. Transfer the cooked pork and shrimp to a plate but keep the oil in the pan.
Step 3
With the pan over high heat, add the lotus root, carrots, cabbage, onions, bamboo shoots, and wood ear, enoki, and shimeji mushrooms. Add the remaining 1 tablespoon oil, if necessary. Cook until the vegetables are tender, 2 to 4 minutes.
Step 4
Reduce the heat to medium and add the broth, soy sauce, and sesame oil to the vegetables. Cook for 2 minutes longer, or until most of the liquid has evaporated.
Step 5
Place a large pot of water over high heat and bring to a boil. Add the noodles and cook for 1 minute, just long enough to heat through. Drain well.
Step 6
Add the noodles to the pan with the vegetables, then add the pork and shrimp. Mix well and cook for 1 to 2 minutes longer, until the shrimp and pork are fully cooked and the vegetables are soft. Season with the salt and black pepper.
Step 7
To serve, divide the noodles between 2 plates. Garnish with the katsuobushi.
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