Yaki Udon is a stirfry noodle and vegetable dish (udon being a type of wheat noodle - nowdays most commonly made with Australian wheat ).
Just as an aside, there is an interesting article on the decline of Japanese wheat production here.
http://www.tokyofoundation.org/en/series/japanese-traditional-foods/vol.-20-domestic-flour
Recipe
A handful of thinly sliced meat - typically pork but can be anything including mince.
Veges
1 onion
1/4 cabbage
1 carrot
garlic
ginger
black pepper (most recipes don't include this)
2 packets of precooked udon noodles
2 tablespoons of sesame oil (vege oil is ok)
Sauce
2 tablespoons of soy
1 tablespoons of mirin (you could possibly get away with using sugar)
1 tablespoon rice vinegar (probably cider or white or malt would be fine - probably not balsamic)
Method
- Put noodles into a saucepan of boiling water until the water reboils. Take noodles out, set aside. (Most recipes don't recommend this but I think it works better.)
- Chop veges
- Put oil in a frypan Lightly fry veges including garlic. Push veges to the side of the fry pan
- Fry the meat. Mix meat and veges in the pan.
- Grate ginger and black pepper over the top. Add the noodles, mix,
- Add the sauce. Mix together.
- Serve with white sesame seeds or katsuo bushi, or chopped shallots
