Yaki Udon | A brilliant Japanese stir-fried noodle dish to master, bursting with umami goodness, it's a craveable weeknight dinner. This recipe combines thick udon noodles with a medley of colourful vegetables and your choice of protein all stir-fried to savoury perfection 🍜
Serves: 4
Time: 20 minutes
2 tbsp soft brown sugar
2 tbsp Worcestershire sauce
4 tbsp dark soy sauce
8 tbsp mirin
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
70g bean sprouts
150g exotic mushrooms, sliced
600g straight to wok udon noodles
To garnish:
2 tbsp pickled ginger, thinly sliced
3 spring onions, thinly sliced
Black and white sesame seeds
Whisk together the mirin, soy, Worcestershire sauce and brown sugar. Set aside for later.
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.
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.
Divide between 4 bowls. Top with the ginger, spring onion and sesame seeds.