Vegan Yaki Udon with Pork and Cabbage

Total time30 min

Prep time15 min

Cook time15 min

Thick, chewy udon noodles get tangled up with crisp cabbage and julienned carrot in this fast, wok-fired stir-fry, all built on a savory-sweet sauce of soy sauce, mirin, and a touch of sugar for balance. Garlic and fresh ginger hit the hot oil first, perfuming the whole pan before the vegetables go in for a quick toss so they stay bright and just slightly crisp. Scallions add a sharp, fresh bite at both ends of cooking, and a drizzle of sesame oil ties the whole dish together with that deep, toasty aroma you want from good yaki udon. Everything comes together in one pan in under fifteen minutes, which makes this an easy weeknight dinner when you want something warm, saucy, and satisfying. Finish bowls with toasted sesame seeds and a little pickled ginger for brightness. It's a genuinely solid pick for a vegan noodle night, no fuss required.

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Ingredients

4 servings

2 packages (14 oz each) fresh or frozen udon noodles
Ka Me Noodle Strfry Udon - 14.20 Oz Haku Noodle Wht Udon Org - 9.5 Oz Ka Me Noodle Udon Wel-Pac Noodles Udon Japanese - 10 Oz Koyo Organic Udon Noodles
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2 tbsp neutral oil (such as vegetable oil or canola oil), divided
1 lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
4 cups green cabbage, thinly sliced (about ¼ of a medium head)
1 medium carrot, peeled and julienned
4 scallions, cut into 1-inch pieces, white and green parts separated
2 cloves garlic, minced
1 tsp fresh ginger, grated
¼ tsp white pepper

For the sauce

3 tbsp soy sauce
2 tbsp mirin
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar

For serving

¼ cup bonito flakes (katsuobushi) (optional)
2 tbsp pickled ginger (optional)
1 tsp toasted sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, mirin, oyster sauce, sesame oil, and sugar until the sugar dissolves. Set aside.
2
If using frozen udon noodles, place them in a colander and run warm water over them for 1–2 minutes, separating the strands gently, until loosened. If using fresh udon, separate the strands by hand. Set aside.

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