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6minutes
Put the pork in a frying pan and fry until the color changes, then add the finely cut vegetables and fry.
Add udon and fry. On the way, add water and fry while loosening to remove water.
Add soy sauce while watching the situation, adjust the taste to your liking, and you're done!
Since it has a Chinese taste, you can use a waper or a flavor paste instead of Somi Shantung.
The vegetables can be anything left in the refrigerator. It will overheat and reduce the bulk, so you can add more.
In the mountains, the soup isn't thrown away and you have to drink it all up, so yaki udon that doesn't produce water is recommended for lunch when climbing.
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