The name of the dish sounds very Japanese but I doubt if you’ll find teriyaki udon listed in the menu of Japanese restaurants. I sort of invented it last night because I wanted a low-fat meal with meat in it. You know, like making a statement that low-fat means neither meatless nor a total abstention from red meat. I bought lean pork meat a few days ago, sliced it thinly then marinated the sliced pork in teriyaki sauce overnight in the fridge. Twenty-four hours later, I used the marinated pork to make this noodle dish.
What’s that on top of the noodles? Nori. You know, the sheets of dried seaweed used for making sushi and maki. Nori comes in many varieties, some are flavored and ready-to-eat. I used kitchen shears to cut toasted nori into fine, fine strips and that’s what you see in the photo.
But the best nori to top stir fries and salads are the ready-to-eat kind. Sold as snacks, ready-to-eat nori comes in a variety of flavors. The one we like best has toasted sesame seeds mixed in. If you can find it, I highly recommend using it as topping for your teriyaki udon.
Teriyaki udonPrint Pin
- 100 grams udon dry weight
- 100 grams pork thinly sliced and marinated in 3 to 4 tbsps. of teriyaki sauce
- 3 to 4 tablespoons teriyaki sauce
- 1/4 head cabbage finely shredded
- 1 small carrot peeled and cut into matchsticks
- 1 tablespoon vegetable cooking oil
- snipped nori for garnish
- Cook the soba according to package directions. Drain. Douse with cold water and drain well.
- Heat the cooking oil in a non-stick wok. Cook the pork over high heat for about 2 minutes.
- Add the cabbage and carrot and cook for another 30 seconds, stirring often.
- Add the cooked noodles, pour in the teriyaki sauce and cook, tossing, for another 30 seconds.
- Top the teriyaki udon with snipped nori before serving.