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Yaki Udon | DonalSkehan.com
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Yaki Udon

February 06

This recipe combines thick udon noodles with a medley of colourful vegetables and your choice of protein, all stir-fried to savoury perfection. 

  • serves Serves 4
  • time 20mins

Method

  1. 1. Whisk together the mirin, soy, Worcestershire sauce and brown sugar. Set aside for later.
  2. 2. Heat the sesame oil over a high heat in a large wok or a deep frying pan. Add the chicken or prawns and fry for 3-4 mins or until golden brown, tossing regularly.
  3. 3. Add the shallots, mushrooms, and bean sprouts and fry over the high heat for 3 mins. Pour in the sauce, bring to a bubble then toss in the noodles and cook for 3-5 mins until everything is well coated and heated through.
  4. 4. Divide between 4 bowls. Top with the ginger, spring onion and sesame seeds.

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Ingredients

8 tbsp mirin 

4 tbsp dark soy sauce 

2 tbsp Worcestershire sauce 

2 tbsp soft brown sugar 

2 tbsp sesame oil 

4 boneless, skinless chicken thighs, cut into strips or 250g raw peeled king prawns 

2 banana shallots, sliced into thin rounds

150g shiitake mushrooms, sliced

70g bean sprouts 

600g straight to wok udon noodles 

 

To garnish:

2 tbsp pickled ginger, thinly sliced

3 spring onions, thinly sliced

Black and white sesame seeds 

8 tbsp mirin 

4 tbsp dark soy sauce 

2 tbsp Worcestershire sauce 

2 tbsp soft brown sugar 

2 tbsp sesame oil 

4 boneless, skinless chicken thighs, cut into strips or 250g raw peeled king prawns 

2 banana shallots, sliced into thin rounds

150g shiitake mushrooms, sliced

70g bean sprouts 

600g straight to wok udon noodles 

 

To garnish:

2 tbsp pickled ginger, thinly sliced

3 spring onions, thinly sliced

Black and white sesame seeds 

You'll Need

8 tbsp mirin 

4 tbsp dark soy sauce 

2 tbsp Worcestershire sauce 

2 tbsp soft brown sugar 

2 tbsp sesame oil 

4 boneless, skinless chicken thighs, cut into strips or 250g raw peeled king prawns 

2 banana shallots, sliced into thin rounds

5oz shiitake mushrooms, sliced

2.5oz bean sprouts 

20oz straight to wok udon noodles 

 

To garnish:

2 tbsp pickled ginger, thinly sliced

3 spring onions, thinly sliced

Black and white sesame seeds