Yaki Udon
A one-pan noodle stir fry meal load with vegetables and protein in a flavourful sauce. Done under 15-minutes.
Servings: 2 people
Ingredients
- 2 packs Udon Noodles 200g each packet
- 1 tbsp cooking oil divided, add more if needed
- 150 g prawns deshelled and deveined
- 2 cloves garlic minced
- 1/2 yellow onion sliced
- 1/4 capsicum (green or red) sliced
- 1 king oyster mushroom cut into matchstick
- 1 small carrot cut into matchstick
- 2 green onion chopped, reserve some for garnishing
Yaki Udon Sauce
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp brown sugar
- 1 tbsp gochugaru (korean pepper flakes) optional
- 2 tbsp water
Instructions
- Season prawns with salt and pepper. Combined all sauce ingredients into a bowl.
- Bring a pot of water to boil. Add hot water into udon noodles and stir to loosen it with a chopstick. Once soften, drain noodles into a colander and set aside.
- Heat wok with some vegetable oil. Add prawns and cook for 2 minutes or until pink. Remove and set aside.
- In the same wok, add in remaining vegetable oil. Add in garlic and onions. Saute for 1-2 minutes till fragrant. Add in the rest of the vegetables and mushroom. Cook for 3-4 minutes or until vegetable has softened.
- Add udon noodles, cooked prawns and sauce. Toss together and let it cook for 2-3 minutes until noodles are coated with sauce. Add in green onions and mix to combine.
- Portion out on 2 plates. Garnish with remaining green onions and serve hot.