Yakiudon Fried Udon Noodles


•    400 gm (14 oz.) dried udon noodles, or 4 servings boiled udon noodles (200 gm./serving)
•    1 Tbsp. vegetable oil
•    115 m (1/4 lb.) boneless pork rib or boneless beef rib, thinly sliced
•    120 ml (1/2 cup) peeled and thinly sliced carrots
•    2 green bell peppers
•    1/2 medium onion, thinly sliced
•    80 ml (1/3 cup) bean sprouts
•    4 leaves green head cabbage, chopped
•    60 ml (1/4 cup) Worcestershire sauce
•    Salt and pepper
•    Beni-shoga* (pickled red ginger) for garnish
•    Katsuobushi* (dried bonito flakes) for garnish
•    *These are available in packages at Asian grocery stores


Using dried noodles prepare according to package directions.. Drain boiled udon noodles in a colander and set aside. (If you use packages of boiled udon noodles, lightly wash the udon and drain in a colander.) 
Heat oil in large skillet on medium heat. 
Stir-fry meat in the skillet until almost cooked. Sprinkle with a pinch of salt and pepper to season. 
Add green bell peppers, carrots, and onion in the skilet, and stir-fry for a couple of minutes. Add bean sprouts and cabbage, and stir-fry for a minute. 
Add udon noodles and stir-fry for a few minutes. 
Pour Worcestershire sauce over the ingredients. Stir well. 
Divide yakiudon among 4 plates. Sprinkle with some beni-shoga and katsuobushi (dried bonito flakes) on top just before serving.