Easy Stir-Fried Udon Noodles with Lots of Cabbage

• 2 hanks Udon noodles
• 100 grams Thinly sliced pork
• 1 dash * Salt, pepper, sake and flour (pre-seasoning)
• 1/3 Cabbage
• 1/2 Onion
• 1/3 Carrot
• 3 tbsp Sake
• 1/3 tbsp Dashi stock granules
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil (or vegetable oil for stir-frying)
• 1 as much (to taste) Bonito flakes (if desired)
• 1 generous amount Black Pepper (if desired)

1. Cut the pork into bite-sized pieces.
2. Season it with salt, pepper, sake, and coat it with flour (or katakuriko) before cooking.
3. Chop the cabbage randomly into large pieces.
4. Cut the core part of the cabbage into smaller pieces, so it cooks faster.
5. Thinly slice the carrot into easy-to-eat sizes.
6. Thinly slice the onion.
7. Warm up the udon noodles in a microwave.
8. If they are frozen, thaw them first and before warming them up.
9. In a skillet, heat the sesame oil (or vegetable oil), and stir-fry the pork until browned.
10. Add and cook the carrot, onion (until translucent), 2/3 of the cabbage (the core part of the cabbage) in that order.
11. Add the udon noodles, pour in the sake, and stir-fry while loosening them up.
12. Add the remaining cabbage (the soft part of the cabbage) and stir-fry lightly.
13. Add the Japanese dashi powder and mix.
14. Drizzle in the soy sauce and coat the noodles.
15. Serve it on a plate, top it with bonito flakes and black peppers if desired and enjoy.

noodles, pork, salt, cabbage, onion, carrot, sake, granules, soy sauce, sesame oil, much, generous amount black pepper

Taken from cookpad.com/us/recipes/157259-easy-stir-fried-udon-noodles-with-lots-of-cabbage (may not work)