Monday, July 27, 2015


Stir-fried Japanese noodles


  • 1 pound lean pork loin, thinly sliced thinly 
  • 1/3 cup Japanese soy sauce
  • 1/3 cup rice wine
  • 1 1/2 tablespoons brown sugar
  • 12 ounces udon noodles
  • 3 tablespoons vegetable oil
  • 1 onion, sliced thin
  • 1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin
  • 3 carrots, grated
  • 1 tablespoon chopped ginger
  • 2 scallions, thinly sliced 

  1. Whisk together soy sauce, rice wine, and sugar, until dissolved.
  2. Cook noodles in boiling water until tender, according to package directions, then rinse under cold water and drain.
  3. In a large deep skillet or wok, cook onion in oil for about 3 minutes.
  4. Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
  5. Add the pork and cook for 2 minutes more.
  6. Cover the mixture with noodles and pour the sauce over all.
  7. Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
  8. Garnish with chopped scallions, if desired.


  1. Wow, I knew that I would like this dish. I just didn't realize quite how much I would enjoy it. So much flavor and the textures were awesome. The flavor from the vegetables was outstanding. The pork was beautifully cooked, juicy and tender. The noodles were perfect in this dish. Thank you so much for sharing a recipe I will enjoy for years. Made for Culinary Quest - Japan. (BK)

  2. Another Wow! I really enjoyed this dish - everything about it. In's one of my top 2 favorites of the Culinary Quest so far. I keep going back to the leftovers and grabbing more. lol. Thanks, Sue for sharing such a nice keeper. Made for Culinary Quest 2015.

  3. This made for a fabulous dinner. We came home from a busy day and this recipe was a perfect quick and delicious fix. We all loved the flavor combinations. I really enjoyed the shredded carrots and napa cabbage. I had this recipe and ingredients ready to prepare for the CQ Japan region, but didn't get to it on time. I was sure glad to have all of the ingredients for our dinner tonight, though. Thank you!


Thank you for your comment! ~Sue