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Yaki udon recipe
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4 ratings
A soulful bowlful that conjures up the street food of Japan. Thick yaki udon noodles are quickly stir-fried with thinly-sliced vegetables and a chilli-spiked soy sauce for oodles of flavour. Team with chopsticks and dig in for comfort by the truckload. See method
Ingredients
- 1½ tbsp sesame oil
- 125g shiitake mushrooms, halved (or any mushrooms)
- 2 pak choi, sliced
- 2 garlic cloves, peeled and crushed
- 2 x 300g Tesco straight to wok udon noodles
- 1 carrot, peeled into ribbons
For the sauce:
- 3 tbsp mirin
- 3 tbsp light soy sauce
- 1 tbsp caster sugar
- 2 tsp rice wine vinegar
- 1 tsp chilli flakes
To serve:
- 1 tbsp black sesame seeds
- 4 spring onions, finely sliced
- 1 red chilli, finely sliced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1750kj
416kcal
21%
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Fat
11g
16%
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Saturates
2g
8%
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Sugars
12g
13%
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Salt
2.1g
34%
of the reference intake
Carbohydrate 67.3g
Protein 8.8g
Fibre 6.7g
Method
- Heat 1tbsp of the oil in a large wok or frying pan. Add the onion and mushrooms and stir-fry for 4-5 minutes, until golden and softened. Add the pak choi stems and garlic and stir fry for a f urther 2 minutes, until tender.
- Add the noodles to the pan, along with the sauce, 2 tbsp boiling water, the carrot ribbons and the pak choi leaves. Stirfry for 2 minutes, until the noodles are hot and well coated in the sauce. Drizzle over the remaining sesame oil.
- Divide between plates and serve sprinkled with the sesame seeds, spring onions and sliced chilli.
See more Noodle recipes