Yaki Udon {Ready in Just 7 Minutes}
Yaki Udon in under 10 minutes! Delicious Japanese noodle dish filled with veggies and a flavourful 5 ingredient yaki udon sauce.
Servings: 2 servings
Calories: 372kcal
Ingredients
- 2 tablespoon of Soy sauce
- 2 tablespoon of Oyster sauce
- 1 tablespoon of Mirin
- 1 teaspoon of Brown sugar
- 0.5 teaspoon of Rice vinegar
- 300 g of Udon noodles
- 1 tablespoon of Olive oil
- 150 g of Mushrooms mixed; sliced
- 4 Spring onions (Scallions) diced
- 100 g of Tenderstem broccoli
- 80 g of Mangetout (snow peas)
Instructions
- In a bowl mix together 2 tbsp of Soy sauce, 2 tbsp of Oyster sauce, 1 tbsp of Mirin, 1 tsp of Brown sugar and 0.5 tsp of Rice vinegar.
- Soak 300 g of Udon noodles in a bowl of hot (not boiling) water for one minute. Loosen them with a fork, drain and rinse with cold water.
- Heat 1 tbsp of Olive oil over a medium heat and add 150 g of Mushrooms, 100 g of Tenderstem broccoli, 80 g of Mangetout (snow peas) and 4 Spring onions (Scallions). Stir-fry for 4-5 minutes.
- Serve immediately, by dividing between two bowls. Top with more sliced spring onions and sesame seeds (both optional).
Notes
- Once you have soaked your noodles to separate them and you are not using them straight away, then mix them with a little oil to stop them from drying out and sticking together.
- For some added spice you can add some chilli flakes or chilli sauce to the yaki udon sauce, or you can sprinkle some on before serving.
- If you are adding meat to this recipe, then it will change the cooking time.
Nutrition
Serving: 1portion | Calories: 372kcal | Carbohydrates: 60g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1913mg | Potassium: 613mg | Fiber: 7g | Sugar: 14g | Vitamin A: 986IU | Vitamin C: 75mg | Calcium: 73mg | Iron: 2mg
See this recipe on the site by scanning this QR code:
