Yaki Udon

Ingredients

• 2 tablespoons soy sauce
• 1 teaspoon Mirin
• 1 teaspoon Worcestershire sauce
• 2 tablespoons canola oil
• 1/2 onion, thinly sliced
• 6 ounces pork, thinly sliced
• 2 ounces shredded cabbage
• 1/2 large carrot, end trimmed, peeled, cut into matchsticks
• 12 ounces fresh or frozen udon
• 1 scallion, chopped
• Bonito flakes
• Togarashi

Directions

1. Stir the soy sauce, Mirin and Worcestershire sauce together in a small bowl. Bring a large pot of water up to a boil, then add the noodles and cook them as directed on the package. Tip them into a colander, rinse with cold water, and leave them there to drain.
2. Set a large wok over high heat and add the oil. As soon as the oil is just beginning to smoke, add the onion and stir-fry until it softens, about 1 minute. Add the pork and cook, stirring now and then, until the pink is gone. Add the cabbage and carrot, and stir-fry until the cabbage begins to wilt, 1 to 2 minutes.
3. Add the noodles to the wok and stir-fry for 1 minute. Pour in the sauce and toss everything together well. Continue stir-frying until the noodles have taken up the sauce, 1 to 2 minutes. Stir in the scallions, mix well, and take the wok off the heat.
4. Transfer the stir-fry to 2 plates and finish with a scattering of bonito flakes. Add salt and togarashi to taste.