Japanese Yaki Udon Noodles
The perfect dish for any night of the week, using as many vegetables as you can, adding some of Herbie’s Katsu Curry Mix for depth of flavour. This version is vegetarian, but adding leftover pork or chicken is great too.
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Yield:
Serves 4
Category:
Family Friendly
Method:
Stir-Fry
Cuisine:
Japanese
Scale
1x 2x 3x
Ingredients
2 tsp vegetable oil
2 tsp Herbie’s Katsu Curry Mix
600g udon noodles
12 shiitake mushrooms, soaked in 1/2 cup boiling water
6 spring onions, sliced
1 large carrot, julienned
200g (1/2) Chinese cabbage, finely sliced
2 tbsp soy sauce
2 tbsp mirin
200g (2 cups ) bean sprouts, to serve
Shichimi Togarashi or Furikake , to serve
Instructions
Heat wok to high; add oil, curry mix and noodles, stirring continuously while adding vegetables (except bean sprouts), mushroom soaking liquid, soy and mirin.
Once combined, allow noodles to sit on base of wok for 30 seconds to char then stir again, repeating once or twice.
Serve immediately with bean sprouts and seasoning on top.
Keywords: noodles, stir-fry, Japanese, family friendly
Print Recipe