Yakiudon

Yakiudon is a fried udon noodle with sauce and various ingredients. It's similar to yakisoba, and boiled udon noodles are used. Yakiudon is a quick dish to make with something you have in the fridge. Dried udon noodles or packages of boiled udon noodles are available at Asian grocery stores.

Yield:

Serves 4 - 6

Ingredients

1. 5 dried shiitake mushrooms
2. 1 clove garlic, crushed
3. 2 tsp grated fresh ginger
4. 125ml Japanese soy sauce
5. 2 tbsp rice wine vinegar
6. 2 tbsp sugar
7. 1 tbsp lemon juice
8. 500g fresh Udon noodles
9. 2 tbsp oil
10. 500g chicken thigh fillets, thinly sliced
11. 1 clove garlic, extra, finely chopped
12. 1 small red capsicum, thinly sliced
13. 150g shredded cabbage
14. 4 spring onions, thinly sliced
15. 1 tbsp sesame oil white pepper, to taste
16. 2 tbsp drained shredded pickled ginger

Directions

1. Place the mushrooms in a heatproof bowl and cover with boiling water for 10 minutes, or until tender.
2. Drain, reserving 60ml soaking liquid.
3. Discard the stems, squeeze dry the caps and thinly slice.
4. Combine the crushed garlic, ginger, Japanese soy sauce, vinegar, sugar, lemon juice and reserved mushroom soaking liquid in a jug.
5. Place the noodles in a heatproof bowl, cover with boiling water and leave for 2 minutes, or until soft and tender.
6. Drain.
7. Heat a wok over high heat, add half the oil and swirl to coat.
8. Add the chicken in batches and stir fry for 5 minutes, or until browned.
9. Remove from the wok.
10. Add the remaining oil and swirl to coat.
11. Add the extra garlic, mushrooms, capsicum and cabbage, and stir fry for 2-3 minutes, or until softened.
12. Add the noodles and stir fry for a further 1 minute.
13. Return the chicken to the wok and add the spring onion, sesame oil and soy sauce mixture, stirring, until well combined and heated through.
14. Season with white pepper and scatter with the pickled ginger.

Notes