Wagamama Yaki Udon Recipes

YAKI UDON

Steps:

• Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
• Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.

WAGAMAMA YAKI UDON RECIPE

Steps:

• Initial step is to season the chicken and heat 1 tbsp of the oil in a wok over a medium-high heat. You then need to add the chicken and fry it until it becomes brown in color.
• Cook the noodles on the wok as per their instructions and then place them in a large mixing bowl
• Add the eggs, noyaki chikuwa*, cooked prawns and chicken to the noodles and stir through so the noodles are thoroughly coated with the egg.
• Heat oil in a wok over a medium-high heat, add all the vegetables and stir-fry for 2 - 3 minutes
• Add the noodle mixture to the pan with chilli oil and soy sauce, and mix the ingredients for 2 minutes
• Divide the noodles between 2 serving plates and garnish with the sesame seeds, crispy onions and pickled ginger.
• Serve and enjoy hot.

GOUSTO'S WAGAMAMA YASAI YAKI UDON RECIPE

Steps:

• Slice the chestnut mushrooms. Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and cut into thin strips. Peel and finely slice the red onion.
• Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Trim, then slice the spring onions into large, bite-sized pieces.
• Heat a wide, large based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat. Once hot, add the sliced mushrooms, red onion and red pepper with a pinch of salt and cook for 3-4 min or until starting to caramelise.
• Once caramelised, add the chopped spring onion and cook for 2-3 min further.
• Add the chopped ginger and cook for 1 min or until fragrant.
• Add the udon noodles and cook for 3-4 min or until warmed through.
• Add the soy sauce and Henderson's relish and cook for 1-2 min further until the noodles are fully coated in the sauce. Season with a grind of black pepper - this is your yasai yaki udon.
• Serve the yasai yaki udon and garnish with the white & black sesame seeds, fried onions and pickled ginger. Enjoy! Gousto x wagamama recipes are adapted from wagamama's new cookbook 'Feed Your Soul', available now at Kyle Books.

YASAI YAKI SOBA BY WAGAMAMA

Steps:

• Chop your vegetables. Slice your pepper, mushrooms, spring onions and red onion, halve your tenderstem broccoli lengthways and finely chop your ginger and garlic. Roughly tear up your kale.
• Cook your broccoli for 2 mins in boiling water to part cook, then set aside.
• Cook your noodles in boiling water according to packet instructions, then drain and pop to one side.
• Time to make your sauce. In a bowl, combine your sugar, soy sauce and sriracha.
• Heat a wok over a high heat until it's nice and hot. Add your pepper, mushrooms, red onion, broccoli, kale, garlic and ginger to the wok and stir fry for a few minutes until tender and starting to get beautifully charred. Add your beansprouts and cooked noodles, then stir to combine before adding your sauce. Stir fry for another minute until all your ingredients are combined and it's smelling banging.
• Time to plate it up. Top with your spring onion, sesame seeds and coriander, then serve. Enjoy!