Steam curls up from the valve and your stomach starts talking back. You remember the kinda day when you just wanna sit down and eat something real good, no fuss. Well, that’s exactly when yaki udon hits the spot.
The smell of noodles mixed with pork and prawns is something you just can’t ignore. It’s like your kitchen's telling you hey, dinner's ready soon. You notice the float valve doing its thing while the broth depth is just enough to heat everything without making it soggy.
Quick release comes to your rescue, so you don’t have to wait for ages. That means more time to chill and less time staring at a pot. It all turns out tender, juicy, and packed with flavor. You’re gonna love this one for sure.
Why Your Cooker Beats Every Other Pot
- Pressure cooker locks in moisture so noodles stay perfectly chewy, not mushy.
- It heats up fast, way faster than your typical pan or pot.
- Float valve gives you that visual signal when pressure is ready, no guessing.
- Quick release stops cooking when you want, so nothing overcooks.
- Natural release lets the flavors settle deep when you need a slower finish.
- Your cooker’s sealed system means less splatter and cleanup.
- Maintains perfect broth depth, so noodles soak up just the right amount of sauce.
All the Pieces for This Meal
- 200g pork – thinly sliced into bite size pieces. You want it small so it cooks quick and mingles with noodles nice.
- 100g fresh prawns – peeled and deveined, fresh is best for that pop of sea flavor.
- 200g udon noodles – cook according to package then drain. They hold sauce so good.
- 60g cabbage – big chunks add crunch and sweetness to balance pork and prawns.
- 25g carrot – thinly sliced diagonal to look fancy but it’s just for fun.
- Shiitake and king oyster mushrooms – thinly sliced, about 2 stalks combined for earthy notes.
- Shallots or scallions – cut to about 5cm, adds fresh zing right at the end.
- Sauce mix – 2.5 tablespoon soy sauce, 2.5 tablespoon sesame oil, 1 teaspoon cooking sake, 1 tablespoon mirin, 0.5 tablespoon oil, with 1 tablespoon bonito flakes for that umami punch.
The Exact Process From Start to Finish
Step one starts with your noodles. Cook the udon as package says, then drain and set aside to keep ’em ready when the pan's hot.
Next, heat oil in your large pan or wok over medium-high heat. Toss in pork slices and stir-fry until mostly cooked through. You’ll see them turn color quick.
Now in go the prawns. Keep stirring until they turn pink and opaque — that means they’re done.
Push meat and prawns to one side. On the other side add cabbage, carrot, and mushrooms. Stir-fry 2 to 3 minutes until veggies are slightly soft but still crisp.
Dump in your cooked udon noodles, pour soy sauce and sesame oil over the top. Toss it all together good to get every bite coated in that sauce.
Finish by stirring in scallions and cook it another minute, then pull off heat and serve hot. Yum!
Time Savers That Actually Work
First, buy pre-sliced pork and pre-cleaned prawns so you skip that step. It works real good when you’re running late.
Second, grab fresh or frozen veggies that are already chopped. Those things save you tons of time over peeling and slicing.
Third, cook udon noodles in a separate pot while prepping the rest. Multitasking is your best friend here. It cuts overall time without feelin’ rushed.
Your First Taste After the Wait
The noodles are silky smooth but still firm enough to chew nice. Sauce clings to every strand with that mix of soy and sesame oil delight.
Pork is tender and juicy, blending with the sweet pop of prawns. Mushrooms and veggies bring texture and earthy freshness.
The scallions hit you last with a light sharpness that keeps this dish lively. You notice the umami from bonito flakes lingering long after the first bite.
Making It Last All Week Long
Store leftovers in airtight containers in your fridge for up to 3 days. When reheating, add a splash of water and stir to keep noodles moist.
You can also freeze portions. Just pack them up good, freeze flat, and thaw overnight before warming through on stovetop or microwave.
Another trick is packing individual servings with a little broccoli or greens added when reheating. It freshens things up so y’all won’t get bored eating the same meal again.
Your Most Asked Questions Answered
- Q: Can I use frozen prawns?
A: Yeah, just thaw them first and pat dry. They work fine but fresh taste better. - Q: What’s the best way to cook udon noodles in a pressure cooker?
A: Usually boiling outside then quick release in cooker works best to avoid mush. - Q: How long should I do quick release?
A: Just when cooking’s done, open float valve asap to stop heat. It takes few seconds. - Q: Can I swap pork for chicken?
A: Sure thing, chicken breast or thigh thinly sliced works but adjust cooking time a bit. - Q: What if I don’t have cooking sake or mirin?
A: You can skip or substitute with a splash of rice vinegar and a pinch of sugar. - Q: Should I do slow release or natural release?
A: For this dish quick release works best so veggies and noodles don’t overcook.
Yaki Udon (Stir Fried Udon Noodles)
Equipment
- 1 Large pan or wok for stir frying
Ingredients
Main Ingredients
- 200 g Pork thinly sliced into bite-size pieces
- 100 g Fresh prawns peeled and deveined
- 200 g Udon noodles cook according to package then drain
- 60 g Cabbage cut into large bite-size pieces
- 25 g Carrot thinly sliced diagonally
- Shiitake and king oyster mushrooms two stalks combined, thinly sliced
- Shallots or scallions cut to about 5cm
- 2.5 tablespoon Soy sauce
- 2.5 tablespoon Sesame oil
- 1 teaspoon Cooking sake
- 1 tablespoon Mirin
- 0.5 tablespoon Oil
- 1 tablespoon Bonito flakes
- 1 tablespoon Benishōga (pickled red ginger) optional
Instructions
Instructions
- Cook the udon noodles as per package instructions. Drain and set aside.
- Heat oil in a large pan or wok over medium-high heat. Stir-fry pork slices until mostly cooked through.
- Add prawns and stir-fry until they turn pink and opaque.
- Move meat and prawns to one side. Add cabbage, carrot, and mushrooms on the other side and stir-fry for 2–3 minutes.
- Add cooked udon noodles and pour in soy sauce and sesame oil. Stir-fry everything together to coat well.
- Mix in scallions and cook for 1 more minute. Remove from heat and serve hot.
- Top with bonito flakes. Add benishōga (pickled red ginger) on the side, if using.
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