yaki udon

Yaki udon is essentially udon noodles fried with ingredients. The beauty of this dish is that once the ingredients have cooked, all you need to do is to add the udon noodles and mix thoroughly with the ingredients and the dish is ready for consumption.

I have not included the proportion of the ingredients in the recipe below because the amount of ingredients is up to personal preference. For me, I usually keep handy in my freezer some Mediterranean pizza base so that in case I happen to prepare too many ingredients for the yaki udon, I portion out some of the ingredients and use them to make a Japanese pizza. If you have sufficient food for the meal, you can always freeze the pizza and heat it up another day.

Ingredients

oil (for frying)

garlic (chopped)

large red onion (chopped)

chicken fillet (sliced)

celery (sliced)

red capsicum (sliced)

green capsicum (sliced)

yellow capsicum (sliced)

enoki mushroom

dried Chinese mushroom (sliced)

assorted fresh mushroom (sliced)

button mushroom (sliced)

green peas

young corn (sliced)

carrot (sliced)

snow peas (sliced)

cabbage (sliced)

baby butthead lettuce (sliced)

spring onion (sliced)

seasoned seaweed (sliced) - set aside some for the garnishing

egg

udon noodles

Method

1. Rinse the udon noodles in water and drain away the water. Set aside.

2. Fry the garlic and onion until fragrant. Add the chicken and fry until half cooked.

3. Add the rest of the ingredients (except the egg) and fry until all the ingredients have softened.

4. Crack an egg and mix with the ingredients.

5. Add the udon noodles and mix thoroughly. Continue to fry for a short while until the udon noodles have softened.

6. Garnish with some sliced seasoned seaweed.

Tip

When frying the ingredients, I usually separate the ingredients that take longer to cook (eg. celery, capsicum, etc) and fry these first before I add the remaining ingredients that cook faster (eg. mushrooms).