Wednesday, January 4, 2012
Last week, I had a rough day. Seriously rough. It was non-stop drama from the time I left work to about 9:30 pm, so by the time I ate dinner, it was nearly 10:15! Luckily, I had decided to make myself a quick and easy dinner anyways, and though I got to it late, I was really glad that I chose to make this Yaki Udon for dinner. It was quick, and to me, it was the definition of comfort food. After a long day, the deep flavours and noodles soothed my soul. The leftovers for lunch the next day were absolutely perfect too.
From Serious Eats
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon Worcestershire sauce
2 tablespoons canola oil
1/2 onion, thinly sliced
6 ounces pork, thinly sliced
2 ounces shredded Savoy cabbage
1 large carrot, end trimmed, peeled, cut into matchsticks
12 ounces fresh or frozen udon noodles
1 scallion, chopped
Combine soy sauce, rice vinegar, and Worcestershire sauce.
Bring a large pot of water to a boil. Add the noodles and cook according to the directions on the packaging (my udon took 2 minutes). Drain in a colander, and then rinse under cold water. Set aside in the colander to drain.
Pour the oil into a large wok (or pan) set over high heat. When just starting to smoke, add the onion. Stir-fry until onion is soft, about one minute. Add the pork and cook, stirring occasionally, until it is no longer pink. Add the cabbage and carrot. Stir-fry until the cabbage is starting to soften, one to two minutes.
Add the noodles, and stir-fry for a minute. Pour in the sauce and stir well. Stir-fry until the sauce has been absorbed, one to two minutes. Add the scallions, stir well, and then turn off the heat.