Yaki Udon

INGREDIENTS

• 8 tbsp mirin
• 4 tbsp dark soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp soft brown sugar
• 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
• 150g shiitake mushrooms, sliced
• 70g bean sprouts
• 600g straight to wok udon noodles

To garnish:

• 2 tbsp pickled ginger, thinly sliced
• 3 spring onions, thinly sliced
• Black and white sesame seeds

METHOD

1. Whisk together the mirin, soy, Worcestershire sauce and brown sugar. Set aside for later.
2. 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.
3. 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.
4. Divide between 4 bowls. Top with the ginger, spring onion and sesame seeds.