Yaki Udon (Stir-Fried Thick Noodles)

Chewy udon noodles stir-fried with chicken, shiitake mushrooms and cabbage in a savoury soy and mirin sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 15 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 2 x 200g packs fresh or pre-cooked udon noodles
  • 2 tbsp sunflower oil
  • 300g skinless boneless chicken thighs, thinly sliced
  • 100g shiitake mushrooms, sliced
  • 200g white cabbage, shredded
  • 1 carrot, cut into thin matchsticks
  • 4 spring onions, sliced
  • For the sauce: 3 tbsp light soy sauce
  • For the sauce: 2 tbsp mirin
  • For the sauce: 1 tbsp oyster sauce
  • For the sauce: 1 tsp caster sugar
  • 1 tsp toasted sesame oil

Method

  1. Loosen the udon noodles in a bowl of hot water for 1 minute, then drain. Mix the sauce ingredients in a small bowl.

  2. Heat 1 tbsp of the oil in a large wok or frying pan over a high heat. Stir-fry the chicken for 4 to 5 minutes until golden and cooked through. Transfer to a plate.

  3. Add the remaining oil and stir-fry the mushrooms, cabbage and carrot for 3 to 4 minutes until tender.

  4. Return the chicken to the pan, add the noodles and sauce and toss for 2 to 3 minutes until the noodles are hot and coated.

  5. Stir through the spring onions and sesame oil and serve straight away.