Yaki udon recipe
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- Serves 4
- 10 mins to prepare and 15 mins to cook
- 416 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1750kJ 416.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 2.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 67.3gProtein 8.8gFibre 6.7g
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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
