Baek Jong-won's Stir-Fried Udon
A Japanese-style stir-fried udon made without boiling the noodles separately—simmered and stir-fried in one pan with sauce and water, then enhanced with smoky anchovy powder and mayonnaise for deep umami flavor.
Ingredients needed 1 servings
Recipe
Cooking tips
- Do not pre-boil the udon noodles—cooking them with the sauce allows the flavor to penetrate the noodles thoroughly.
- If the heat is too high while loosening the noodles, the sauce will burn before the noodles soften. Lower the heat slightly until the noodles are fully loosened, then increase heat to dry out the dish.
- Without katsuobushi, you can recreate the Japanese flavor by removing heads and guts from regular dried anchovies, blending them into powder (or use smoked anchovy powder).
- You can substitute pork with beef, chicken, shrimp, squid, or any protein available in your fridge.
Recommended for
- Those who want to enjoy restaurant-quality yakisoba-style udon at home with minimal effort.
- People looking to finish a quick meal in one pan without the hassle of boiling noodles separately.
- Anyone wanting to experience the rich, savory combination of smoked anchovy and mayonnaise.
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