Yakiudon Recipes

Ingredients :

5 dried shiitake mushrooms

1 clove garlic, crushed

2 tsp grated fresh ginger

125ml Japanese soy sauce

2 tbsp rice wine vinegar

2 tbsp sugar

1 tbsp lemon juice

500g fresh Udon noodles

2 tbsp oil

500g chicken thigh fillets, thinly sliced

1 clove garlic, extra, finely chopped

1 small red capsicum, thinly sliced

150g shredded cabbage

4 spring onions, thinly sliced

1 tbsp sesame oil white pepper, to taste

2 tbsp drained shredded pickled ginger

1. Place the mushrooms in a heatproof bowl and cover with boiling water for 10 minutes, or until tender.
2. Drain, reserving 60ml soaking liquid.
3. Discard the stems, squeeze dry the caps and thinly slice.
4. Combine the crushed garlic, ginger, Japanese soy sauce, vinegar, sugar, lemon juice and reserved mushroom soaking liquid in a jug.
5. Place the noodles in a heatproof bowl, cover with boiling water and leave for 2 minutes, or until soft and tender.
6. Drain.
7. Heat a wok over high heat, add half the oil and swirl to coat.
8. Add the chicken in batches and stir fry for 5 minutes, or until browned.
9. Remove from the wok.
10. Add the remaining oil and swirl to coat.
11. Add the extra garlic, mushrooms, capsicum and cabbage, and stir fry for 2-3 minutes, or until softened.
12. Add the noodles and stir fry for a further 1 minute.
13. Return the chicken to the wok and add the spring onion, sesame oil and soy sauce mixture, stirring, until well combined and heated through.
14. Season with white pepper and scatter with the pickled ginger.

This dish is also commonly made using soba noodles; in Japan it is then called yakisoba.

Ready to eat in 30 minutes

Serves 4 - 6

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