500g of frozen udon noodles
3 tbsp of soy sauce
2 tbsp of mirin
20g of fresh ginger, peeled and grated
1 tbsp of vegetable oil
120g of pork belly, thinly sliced into 3cm strips
40g of prawns, peeled and deveined
40g of squid, trimmed and sliced into rings
1 onion, thinly sliced
1/2 carrot, peeled and cut into matchsticks
80g of savoy cabbage, sliced into thin strips
80g of beansprouts
1 tsp of katsuobushi dashi powder
A pinch of ground white pepper
2 spring onions, finely chopped
Katsuobushi (bonito flakes)
1 tsp of aonori (nori seaweed flakes)
Defrost the udon noodles by immersing them in a bowl or pan of just-boiled water. Stir gently until disentangled and softened. Drain well and set aside.
Combine the soy sauce, mirin and grated ginger in a small bowl and set aside.
Heat the vegetable oil in a large frying pan (about 30cm in diameter is good) over a high heat. Add the pork belly slices and fry, stirring, until nicely browned. Add the prawns and squid rings after about 2 minutes and halfway through cooking the pork.
Add the onion, carrot and cabbage to the pan and stir-fry for 3 minutes more.
Add the cooked udon noodles and beansprouts, then stir-fry with the vegetables for 1 minute.
Add the dashi powder and the soy sauce, mirin and ginger mixture and stir-fry just until all the ingredients are coated in the seasonings.
Finally, stir in the ground white pepper.
Divide the udon noodles onto plates, and serve topped with spring onions/ scallions, katsuobushi and aonori.
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