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Yaki udon recipe

Yaki udon recipe

4 ratings

A soulful bowlful that conjures up the street food of Japan. Thick yaki udon noodles are quickly stir-fried with thinly-sliced vegetables and a chilli-spiked soy sauce for oodles of flavour. Team with chopsticks and dig in for comfort by the truckload. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 416 calories / serving
  • Vegetarian


  • 1½ tbsp sesame oil
  • 125g shiitake mushrooms, halved (or any mushrooms)
  • 2 pak choi, sliced
  • 2 garlic cloves, peeled and crushed
  • 2 x 300g Tesco straight to wok udon noodles
  • 1 carrot, peeled into ribbons​

For the sauce:

  • 3 tbsp mirin
  • 3 tbsp light soy sauce
  • 1 tbsp caster sugar​
  • 2 tsp rice wine vinegar
  • 1 tsp chilli flakes

To serve:

  • 1 tbsp black sesame seeds
  • 4 spring onions, finely sliced​
  • 1 red chilli, finely sliced​
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 8%
  • Sugars

    12g 13%
  • Salt

    2.1g 34%

of the reference intake
Carbohydrate 67.3g Protein 8.8g Fibre 6.7g


  1. Heat 1tbsp of the oil in a large wok or frying pan. Add the onion and mushrooms and stir-fry for 4-5 minutes, until golden and softened. Add the pak choi stems and garlic and stir fry for a f urther 2 minutes, until tender. 
  2. Add the noodles to the pan, along with the sauce, 2 tbsp boiling water, the carrot ribbons and the pak choi leaves. Stirfry for 2 minutes, until the noodles are hot and well coated in the sauce. Drizzle over the remaining sesame oil. 
  3. Divide between plates and serve sprinkled with the sesame seeds, spring onions and sliced chilli.

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