A tasty lunch that is quick, cheap, and light on meat. While residing in Japan, where meat is incredibly expensive, I came up with this idea. This recipe is incredibly flexible, and throughout the years I’ve substituted several components, such as garlic for onions, cabbage for napa, and even left out some, and every time it turned out just great.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ pound bacon, sliced
- 1 large onion, sliced
- 2 (7 ounce) packages fresh udon noodles
- 1 head broccoli, cut into florets
- 4 cups napa cabbage, sliced
- 2 tablespoons sesame seeds, or to taste
- 2 teaspoons ground black pepper
Instructions
- Put bacon and onion in a large covered skillet over medium-high heat; cook and stir until onions are translucent and bacon is still soft, about 5 minutes.
- Cut each package of udon into quarters; add to the skillet. Cook and stir until noodles absorb bacon grease and fall away from each other, about 5 minutes.
- Stir broccoli and napa cabbage into the skillet; sprinkle sesame seeds and black pepper on top. Cover the skillet and reduce heat to medium; cook, scraping and folding with a wooden spatula a few times, until tender, 5 to 7 minutes.
- I cut the udon noodles into quarters while still in their packs for ease.
- Add tomatoes if desired.
Nutrition Facts
| Calories | 456 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 1049 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Quick and easy one skillet meal. I added carrots for color. I was pretty tasty. Will definately cook this again.
I used dehydrated udon and just boiled it before adding to the pot with vegetables. It came out very tasty-very simple, but a good meal