A quick and easy Japanese-style dish that is great for weekday dinners or even for impressing your friends with your international know-how!
Finely dice the garlic, chilli and ginger. Finely slice the spring onion.
Top tail and slice the radishes into thick slices.
Pick the leaves from the coriander.
Cut the cabbage in to quarters, remove the tough stalk and finely shred the leaves.
Cook the noodles in boiling water until tender, about 5 minutes,then cool under cold running water. Drain and set aside.
Remove any sinew from the pork fillet and cut into thin strips around 5cm by 1cm and 5mm thick
Mix the soy sauce, sake and sugar in a bowl and stir until the sugar is dissolved.
Heat the sesame oil in a wok over a high heat. Add the pork and cook for about 3 minutes until nicely coloured and almost cooked. Place the meat into a bowl, drizzle with half the soy mix, and set aside until needed.
Add the cabbage, the garlic, ginger and chilli to the wok. Cook for a further 2 minutes and then add the soy sauce, sake and sugar to the wok. When the sauce begins to boil, add the noodles. Keep stirring the noodles until they are coated with the soy mix, and they begin to stick.
Return the pork to the wok, add the radishes and heat through.
Finish with the picked coriander leaves.
«Yaki udon is normally cooked on a searing hot griddle in order to get the noodles charred, so do try to get some caramelisation going in the wok once you've added the noodles to the pan. »