Thick, chewy udon stir-fried teppanyaki-style with pork and vegetables, glossed in savoury yakisoba sauce and finished with a runny egg, bonito and aonori — all on the BRUNO Compact Hot Plate at the table.
Ingredients
- 2–3 portions frozen udon
- 100g pork belly (or thinly sliced pork)
- ¼ cabbage
- 200g bean sprouts
- ⅓ carrot
- 1 leek
- 150ml+ yakisoba sauce
- Salt and pepper
- 2 eggs
- Oil, for the plate
To finish
- Bonito powder
- Aonori (green seaweed)
- Tenkasu (tempura bits)
Method
- Cut the pork and vegetables into bite-size pieces; thaw the udon per the pack instructions.
- Add oil to the flat plate and heat on HI. Add the pork and all the vegetables, season with salt and pepper, and stir-fry.
- Add the udon and stir-fry, then pour in the sauce and toss quickly to coat.
- Make two wells and crack in the eggs. Finish with bonito powder, aonori and tenkasu.
Tip: Keep the plate on HI for that teppanyaki char, and leave the eggs runny so the yolk coats the noodles when you stir it through.
Cooked on a tabletop hot plate — browse all our BRUNO hot plates & grillers.
Equipment used
Recipe by BRUNO Official.