Yaki Udon
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Yaki Udon
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
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
2 tbsp pickled ginger, thinly sliced
3 spring onions, thinly sliced
Black and white sesame seeds
Directions
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
- Whisk together the mirin, soy, Worcestershire sauce and brown sugar. Set aside for later.
- 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.
- 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.
- Divide between 4 bowls. Top with the ginger, spring onion and sesame seeds.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Obento Mirin Seasoning 250ml
€2.89€11.56/l
Amoy Dark Soy Sauce 150ml
€2.49€16.60/l
Goodall's of Ireland Worcestershire Sauce 125ml
€2.29€18.32/l
Dunnes Stores Baking at Home Light Brown Soft Sugar 500g
€1.25€2.50/kg
Blue Dragon Sesame Oil 150ml
€3.95€26.33/l
Dunnes Stores Boneless Irish Chicken Thigh Fillets 500g
€4.29€8.58/kg
Dunnes Stores Flavoursome Shallots 300g
€1.29€4.30/kg
Garryhinch Wood Exotic Mushrooms Irish Organic Shiitake 100g
€2.99€29.90/kg
Dunnes Stores Crisp Fresh Beansprouts 250g
€1.49€5.96/kg
Amoy Straight to Wok Udon Thick Noodles 2 x 150g
€2.79€9.30/kg
Obento Sliced Pickled Ginger 100g
€1.59€15.90/kg
My Family Favourites Scallions
€0.85
Not Available
Recipe
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
- Whisk together the mirin, soy, Worcestershire sauce and brown sugar. Set aside for later.
- 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.
- 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.
- Divide between 4 bowls. Top with the ginger, spring onion and sesame seeds.