Low Carb Pork Yaki Udon

Japanese takeaway yaki udon at home, made with thick, chewy Qetoe Low Carb Noodles. 45g protein in 20 minutes. Japanese takeaway yaki udon with tender pork and a glossy savoury sauce, on noodles with 90% less carbs than regular noodles.

Serves 2 | Prep 10 min | Cook 12 min
Per serve: 377 cal, 45g protein, 15g carbs

Ingredients

• 1 pack Qetoe Low Carb Noodles
• 350g pork fillet, thinly sliced
• 1 tbsp vegetable oil
• 150g cabbage, shredded
• 1 carrot, cut into matchsticks
• 100g mushrooms, sliced
• 2 garlic cloves, minced
• 2 tbsp salt-reduced soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Worcestershire sauce
• 1 tsp sesame oil
• 30g spring onion, sliced
• 1 tsp sesame seeds

Method

1. Drain and rinse the noodles, then dry-fry in a hot non-stick pan for 2 minutes until squeaky dry. Set aside.
2. Mix the soy sauce, oyster sauce and Worcestershire sauce in a small bowl.
3. Heat the vegetable oil in a wok over high heat and stir-fry the pork for 3 to 4 minutes until browned and cooked through, then remove.
4. Stir-fry the cabbage, carrot, mushrooms and garlic for 3 minutes until just tender.
5. Return the pork with the noodles and sauce and toss for 2 minutes until glossy and coated. Drizzle with the sesame oil and top with the spring onion and sesame seeds.

Tips

Keep the wok screaming hot and do not crowd it. The noodles and veg should sizzle, not steam, so the sauce turns sticky and glossy.

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