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Yaki udon

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 400 g udon noodles (fresh or vacuum packed)
  • 2 tbsp vegetable oil
  • 200 g chicken thigh or pork belly, sliced thin
  • 1 carrot, cut into thin strips
  • 100 g cabbage, shredded
  • 3 spring onions, sliced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil

Method
 

  1. Loosen the udon noodles under warm water if using vacuum packed, and set aside.
  2. Heat the oil in a wok over high heat. Fry the meat until browned.
  3. Add the carrot and cabbage and stir fry for 2 minutes.
  4. Add the noodles, soy sauce, oyster sauce and sesame oil. Toss everything together for 2 to 3 minutes until the noodles are coated and hot through.
  5. Scatter with spring onions and serve straight from the wok.

Notes

Nutrition figures are an estimate and will shift with the meat and noodle brand used.