Simple and Delicious Yaki Udon

2 portions fresh udon noodles
300g chicken thigh, thinly sliced
½ onion, finely sliced
½ carrot, finely sliced
Handful green cabbage, finely shredded
2 spring onions, sliced
Vegetable oil

The Sauce
2 tablespoons light soy sauce
1 tablespoon saké
1 tablespoon mirin
1 tablespoon tonkatsu sauce
1 teaspoon sugar
Drizzle sesame oil

PREPARATION

1. Finely slice onion, carrot and cabbage. Slice chicken thigh thinly so it cooks quickly.
2. Mix light soy sauce, saké, mirin, tonkatsu sauce, sugar and sesame oil in a bowl. Stir until the sugar dissolves.

COOKING

1. Heat a wok until smoking. Add oil and immediately add onion and some of the spring onion. Stir fry briefly to release aroma.
2. Add carrot and continue tossing on high heat.
3. Push vegetables to one side and add a small drizzle of oil if needed. Add chicken and sear quickly, spreading it out so it cooks evenly.
4. Once the chicken is just cooked through, remove chicken and vegetables from the wok to prevent overcooking.
5. Reheat the wok with a small amount of oil. Add udon noodles and loosen gently without breaking them.
6. Pour in the prepared sauce and toss carefully so the noodles absorb the liquid. Allow the sauce to bubble vigorously.
7. Once the sauce starts to caramelise and coat the noodles, return the chicken and vegetables to the wok.
8. Add shredded cabbage last and continue tossing for 30 to 60 seconds until just softened but still crisp.
9. Cook until most of the sauce has been absorbed and the noodles are glossy and soft, just before they begin to stick.
10. Finish with remaining spring onion and serve immediately.

School of Wok Tips

• Do not overcrowd the wok or you will lose heat and texture.
• Remove chicken and vegetables temporarily to prevent overcooking.
• Allow the sauce to bubble before mixing everything back together.
• Toss gently to avoid breaking the udon noodles.

FAQs

Can I use dried udon noodles?
Yes? Cook them first according to packet instructions and drain well before stir frying.

What does tonkatsu sauce add?
It adds a sweet savoury depth similar to Japanese Worcestershire sauce.

Why remove the chicken halfway through?
Removing it prevents overcooking while the noodles absorb the sauce.