Better-Than-Takeout Stir-Fried Udon

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This vibrant stir-fried udon dish is a fantastic way to bring the flavours of a Japanese kitchen into your home. A high-protein meal that is far superior to any shop-bought takeaway, it combines chewy noodles with savoury minced pork and crisp cabbage. The sauce, a simple yet effective blend of soy and mirin, deglazes the pan to ensure every strand of pasta is coated in those delicious, browned meat juices and aromatic ginger.

Perfect for a quick weeknight supper, this recipe relies on instant noodles for speed without compromising on texture. The addition of toasted sesame oil and fresh spring onions provides a fragrant finish that balances the heat from the red pepper flakes. Serve it in deep bowls for a comforting, nutritious dinner that the whole family will enjoy, perhaps with a side of steamed pak choi for extra greens.

Ingredients for Better-Than-Takeout Stir-Fried Udon

2 बड़े चम्मच वनस्पति तेल, विभाजित
4 cups very coarsely chopped green cabbage (about 1/4 medium head)
2 (200g) packages instant udon noodles, flavour packets discarded
2 चम्मच टोस्टेड तिल का तेल
230 ग्राम पोर्क कीमा
5 spring onions, white and pale green parts coarsely chopped, dark green parts thinly sliced
2 teaspoons finely grated peeled ginger
1 चम्मच पिसी हुई लाल मिर्च के फ्लेक्स
80 मिलीलीटर मिरिन (मीठी जापानी चावल की शराब)
80 मिली सोया सॉस
1 tablespoon toasted sesame seeds, plus more for serving

How to make Better-Than-Takeout Stir-Fried Udon

Heat 1 tablespoon vegetable oil in a large skillet over medium-high. Cook cabbage, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage are tender, about 4 minutes longer. Remove from heat; set aside.

Place noodles in a large heatproof bowl (or pot if you don’t have one) and cover with 1450ml boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Add reserved cabbage and wipe out skillet.

Heat remaining 1 tablespoon vegetable oil in skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is browned, about 3 minutes. Break up meat into smaller pieces and continue to cook, tossing, just until meat is cooked through and no longer pink, about 1 minute. Add chopped spring onions (the white and pale green parts), ginger, and red pepper flakes and cook, tossing often, until spring onions are softened and inside of skillet starts to brown, about 1 minute. Add noodle mixture, mirin, and soy sauce and cook, tossing constantly and scraping up browned bits, until noodles are coated in sauce, about 45 seconds. Remove from heat and mix in sliced spring onions (the dark green parts) and 1 tablespoon sesame seeds.

Divide noodles among bowls and top with more sesame seeds.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.