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Classic Yaki Udon Noodles Recipe for Japanese Stir Fried Udon Noodles with Vegetables. What to Cook this Week. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Classic Yaki Udon Noodles Recipe for Japanese Stir Fried Udon Noodles with Vegetables

Our easy yaki udon noodles recipe makes the classic Japanese stir fried noodles dish that is perfect for a casual one-bowl lunch or dinner. ‘Yaki’ means ‘fried’ in Japanese and ‘udon’ are delightfully chewy, thick, white, wheat noodles. A classic yaki udon consists of udon noodles stir-fried with vegetables in a soy-based sauce. We sprinkle on some bonito flakes, roasted seaweed and sliced spring onions.

If you’re a noodle-lover and you love Japanese udon noodles as much as I do, and you made and enjoyed my breakfast yaki udon with bacon and eggs, which I shared for last week’s edition of Weekend Eggs, then, trust me, you’re going to adore this easy yaki udon noodles recipe.

This yaki udon noodles recipe will make you my take on the deliciously-addictive Japanese stir fried noodles dish, which I first fell in love with after Terence and I saw the Japanese film, Tampopo, well before our first trip to Japan. If you’ve seen the film no further explanation is necessary.

But before I tell you more about this yaki udon noodles recipe, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing or contribute to our epic original Cambodian cuisine history and cookbook on Patreon.

Another option is to use our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, book a tour on Klook or Get Your Guide, or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.

You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images. Now let’s tell you more about this yaki udon noodles recipe.

Yaki Udon Noodles Recipe for Japanese Stir Fried Udon Noodles

This yaki udon noodles recipe will make you my take on the deliciously-addictive traditional Japanese stir fried noodles dish, which I first fell in love with after Terence and I saw the Japanese film, Tampopo, well before our first trip to Japan.

Sydney had no shortage of Japanese noodle joints – along with fancier and more refined Japanese restaurants in zen gardens, sushi-train lunch-time eateries, and rowdy izakayas where we’d go sing karaoke with a group of friends on Friday nights.

Japan was Australia’s biggest trading partner at the time, and had been since the 1970s, which meant there was a sizeable population of Japanese expats and frequent Japanese business travellers who demanded authentic Japanese food. As a result, Sydney had it in abundance and we were the lucky beneficiaries.

Classic Yaki Udon Noodles Recipe for Japanese Stir Fried Udon Noodles with Vegetables. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Terence and I would make a beeline for ramen noodle houses on the weekend, but mid-week I’d often pick up some yaki udon or yaki soba takeaway on the way from evening classes at uni – and it was all thanks to a Japanese art house movie called Tampopo.

Sub-titled “a ramen Western” – a play on the Italian ‘spaghetti Westerns’, American Western movies shot in Italian film studios in the 1960s and 1970s – Tampopo was set in a roadside ramen noodle shop that had seen better days.

‘Tampopo’ was the name of the widowed noodle cook and ramen joint owner who, with the help of a truck driver diner, transforms her struggling ramen shop into a roaring success. The quirky culinary comedy gave us our first education in the art of Japanese noodles and inspired us to seek out genuine Japanese noodles in Sydney – and to go to Japan.

Classic Yaki Udon Noodles Recipe for Japanese Stir Fried Udon Noodles with Vegetables. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Classic Yaki Udon Noodles Recipe 

Our yaki udon noodles recipe calls for the yaki udon noodle sauce to be made first. This is because you need to work quickly once the noodles are in the wok. I recommend using Japanese ingredients such as Japanese soy sauce, sesame oil and mirin.

If I’m only making enough for two, I’ll prepare the source in a little mixing jug with spout but if I’m preparing this dish for four people or more, I use a lidded jar to make the sauce (and most of my sauces), as I can screw the lid on and shake the jar to combine the ingredients. If there’s any leftover sauce the lid goes back on and the jar goes in the fridge.

To a large bowl of warm water, add the brick of fresh udon noodles and leave to soak to loosen the strands of noodles so that they can easily be untangled. If vacuum-packed, the noodles should easily separate in 2-3 minutes. If frozen, it will take longer for the noodles to thaw so that they can easily be pulled apart. Once ready, drain the noodles and set them aside.

We use fresh udon noodles, which we can buy locally thanks to a large population of expats from Japan and Korea. For udon noodle soups, the instructions on both the Korean and Japanese udon noodles advise boiling the noodles first, however, for fried udon noodle dishes they typically recommend frying the udon noodles directly from the packets.

If I find my noodles are soft after cutting open the packet, I’ll empty the udon noodles straight into the wok and stir-fry them gently until the noodles separate easily. However, recently I’ve found the bricks of noodles have been harder and more challenging to untangle, so in that case I’ll soak them for a couple of minutes in warm water.

I use a round flat-bottomed wok for frying the vegetables and noodles, simply because we live in Southeast Asia and I use a wok for almost everything. It cooks faster and there’s far less chance of the noodles sticking. 

Lastly, distribute the noodles between bowls, top with the remaining crispy bacon, sprinkle on the sliced scallions/spring onions, bonito flakes, sliced roasted seaweed, and sesame seeds, and serve immediately.

Yaki Udon Noodles Recipe for Japanese Stir Fried Udon Noodles

Classic Yaki Udon Noodles Recipe for Japanese Stir Fried Udon Noodles with Vegetables. What to Cook this Week. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Classic Yaki Udon Noodles Recipe for Japanese Stir Fried Udon Noodles with Vegetables

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Our easy yaki udon noodles recipe makes the classic Japanese stir fried noodles dish that is perfect for a casual one-bowl lunch or dinner. ‘Yaki’ means ‘fried’ and ‘udon’ are delightfully chewy, thick, white, wheat noodles. This yaki udon consists of udon noodles stir-fried with vegetables in a soy-based sauce, and sprinkled with bonito flakes, roasted seaweed and scallions or spring onions.
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Breakfast/Brunch, Dinner, Lunch
Cuisine: Japanese
Servings: 2
Calories: 919kcal
Author: Lara Dunston

Ingredients

  • 2 tbsp Japanese soy sauce
  • 1 tbsp sesame oil
  • 1 tsp mirin
  • 1 tsp katsuobushi bonito flakes
  • 1 tsp black and white sesame seeds
  • 400 g udon noodles
  • 1 tbsp neutral cooking oil such as soybean
  • 60 g white onions roughly diced
  • 3 rashers of bacon sliced into 1cm-wide strips
  • 50 g shiitake mushrooms sliced
  • 100 g carrot sliced into matchsticks
  • 150 g green cabbage shredded
  • 1 tbsp finely sliced scallions or spring onions – green parts only
Garnish
  • bonito flakes
  • sesame seeds
  • sliced roasted seaweed
  • sliced scallions/spring onions

Instructions

  • To a small dish, combine two tablespoons of Japanese soy sauce, one tablespoon of sesame oil, one teaspoon of mirin, one teaspoon of katsuobushi bonito flakes, and one teaspoon of black and white sesame seeds, stir to combine, and set aside.
  • To a large bowl of warm water, add the brick of fresh udon noodles and leave to soak to loosen the strands of noodles so that they can easily be untangled. If vacuum-packed, the noodles should easily separate in 2-3 minutes. If frozen, it will take longer for the noodles to thaw so that they can easily be pulled apart. Once ready, drain the noodles and set them aside.
  • In a round flat-bottomed wok over medium-high, heat the cooking oil until shimmering, add the onions and fry a few minutes until soft and fragrant, add the bacon and fry until cooked, then add the mushrooms, turning to ensure they’re covered in the bacon-infused oil. Let everything sit a little so the onions and mushrooms brown and bacon begins to crisp up, then turn the mushrooms over to brown before giving it all a final stir-fry and remove the wok from the heat.
  • Use a slotted spoon to scoop the crispy bacon, onion and mushrooms out and into a small dish so that the bacon oil stays in the wok.
  • Add another tablespoon of cooking oil to the wok, heat until shimmering, then stir-fry the matchstick carrots until soft, then the shredded green cabbage until soft. Use the slotted spoon to transfer to a bowl and set aside.
  • Transfer the udon noodles to the wok and over medium-high heat, stir-fry the noodles so that they’re coated in oil, add the sauce, return the vegetables and three-quarters of the bacon to the wok, and continue to stir-fry until combined and the noodles are hot. Don’t over-fry or the noodles will soften too much and stick to the wok.
  • Distribute the noodles between bowls, top with the remaining crispy bacon, sprinkle on the sliced scallions/spring onions, bonito flakes, sliced roasted seaweed, and sesame seeds, and serve immediately.

Nutrition

Calories: 919kcal | Carbohydrates: 151g | Protein: 36g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 3500mg | Potassium: 481mg | Fiber: 16g | Sugar: 26g | Vitamin A: 8458IU | Vitamin C: 33mg | Calcium: 70mg | Iron: 1mg

Please do let us know in the comments below if you make this yaki udon noodles recipe for Japanese stir fried udon noodles as we’d love to know how the dish turns out for you.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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