Teriyaki Chicken Yaki Udon Stir Fried Udon Noodles Recipes

YAKI UDON (STIR-FRIED UDON NOODLES)

Steps:

• Add all the Flavouring Sauce ingredients into a measuring cup or a small bowl and mix well. Set aside until required.
• Transfer the udon noodles to a sieve and untangle noodles quickly under running water. Drain.
• Heat oil and sesame oil in a wok or a large frying pan over medium high heat.
• If making Pork Yaki Udon, add the pork slices to the frying pan and sauté until the pork is almost cooked through (less than a minute if very thin, about 1-2 minutes if thicker).
• If making Prawn Yaki Udon, add the prawns to the frying pan and sauté until the prawns curl up to form a 'C' shape and the surface starts browning a little bit (about a minute). Put the prawns aside on a plate. Add a bit more ooil to the frying pan if too dry.
• Add the carrots to the frying pan and stir-fry for 30 seconds, then add the cabbage and the mushrooms. Stir-fry for about 1 minute until the cabbage is half cooked, then add the shallots.
• After mixing the shallots with the meat and vegetables, add the noodles and prawns, including the juice (if making Prawn Yaki Udon). Stir-fry, mixing all the ingredients well until some noodles start browning a little bit.
• Add the Flavouring Sauce mixture and mix quickly to ensure that all the noodles are coated with the sauce and the sauce has almost evaporated. Turn the heat off.
• Transfer the noodles onto serving plates, pile it into a mound, and topped with bonito flakes. Put the benishōga on the top or the side of the noodles, if using.
• Serve immediately.

TERIYAKI CHICKEN YAKI UDON (STIR-FRIED UDON NOODLES)

Steps:

• Wash and peel (optional) the carrot, and cut them into thin slivers and set aside
• Wash and cut the cabbage into half, and then cut each half into half again so you get 1/4 of a cabbage. Use only 1/4 of the cabbage. Cut out the core of the cabbage and cut them into thin slices and set aside
• Cut off the ends of the onion and then peel it. Cut the onion in half and then place the onion flat side down on the cutting board and cut them into thin slices and set aside
• Peel and finely chop the garlic. Set aside 1 tablespoon for the sauce and set the rest of it a side for the stir fry.
• Grate the ginger and set aside later for the sauce
• Hand shred, or thinly slice the leftover chicken and set aside
• Place a frozen brick of udon noodles into a colander and run it under cold water to melt the ice. Once the noodles are soft and pliable (it should take about 1-2 minutes), they are done. Set it aside
• Set a small pot on the stove on medium-low heat
• Add a bit of oil to it. Once the oil is hot, add in the garlic and ginger and toast it until it is brown (approximately 1-2 minutes)
• Once the garlic and ginger has browned, add in the soy sauce, water and honey and let it simmer for 1-2 minutes
• While the sauce is simmering, mix corn starch and cold water together to make a corn starch slurry and set it aside.
• Once the sauce has simmered for a few minutes, stir the sauce quickly with a utensil while adding in the corn starch slurry slowly. Keep stirring until the sauce thickens.
• Once the sauce thickens, set it aside for later.
• Use a large frying pan and set the stove to medium to medium high heat.
• Add 2 tablespoons of oil to the frying pan and wait for it to get hot.
• Once the oil is hot and shimmering, add in the onions and cook them until they are soft (approximately 1-2 minutes)
• Then add in the carrots and cabbage and stir fry it with the onions. Try to leave it on the pan for 20-30 seconds without touching it every minute to give the cabbage a bit of a char. Cook everything for approximately 3-4 minutes or until the vegetables are soft.
• Add in the garlic and cook for another 1-2 minutes - we put the garlic last so it doesn't burn.
• Add in the chicken and mix everything together and cook for another 1-2 minutes.
• Add in the noodles and cook for 1 minute
• Add in the sauce and cook everything for 1 minute
• Once everything is all cooked, plate it and enjoy!