Yaki Udon

Ingredients

• 2 packs Obento Udon Noodles ( 200g each)
• 8 prawns, deveined and peeled
• 200g chicken thigh, deboned and cut into bite sized pieces
• 1 cup wombok cabbage, sliced into bite sized pieces
• Half a carrot, cut into matchsticks
• 3 shiitake mushrooms, sliced
• 2 stalks green scallions, cut into 5cm sections
• 2 tsp minced garlic
• 1 tbsp cooking oil
• 1/2 tbsp sesame oil
• 1 tbsp mirin
• 2 tbsp cooking sake
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• Bonito flakes, to serve
• Pickled ginger, to serve

Method

1. Mix sesame oil, light soy sauce, dark soy sauce, mirin and cooking sake in a small bowl until combined. Leave aside.
2. Remove udon noodles from vacuum pack, loosen under running water. Drain well.
3. Heat wok over medium heat. Place 1/2 tbsp cooking oil in wok.
4. When the wok is hot, saute prawns, removing the prawns when they are 90% cooked. Remove prawns from wok and set aside.
5. Add remaining cooking oil. Saute chicken thigh pieces until browned. Remove from wok and set aside.
6. Add more oil if required, add minced garlic and saute until golden. Add carrot, mushroom, and wombok into wok, stir-fry until slightly cooked.
7. Add loosened udon noodles into wok and add the bowl of sauce pre-mixed in Step 1. Gently stir-fry until combined, making sure not to cut the udon noodles, and ensuring coverage of sauce is evenly distributed amongst the udon noodles.
8. Add cooked prawns, chicken thigh pieces and green scallions. Gently stir-fry until combined. Remove from wok.
9. Plate on serving plate, garnish with bonito flakes and pickled ginger on the side. Itadakimasu :)

Product used in recipe

• Obento - Udon Noodles