Yaki Udon

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.