Yasai Yaki Udon (Vegetable Fried Udon Noodles)

400g fresh udon noodles

1 teaspoon sesame oil

2 tablespoons vegetable oil
2 spring onions, cut into chunky pieces
3 garlic cloves, thinly sliced
1 carrot, cut into fine matchsticks
½ red pepper, finely sliced
2 heads pak choi, roughly chopped
100g dried shiitake mushrooms, soaked and sliced (reserve the soaking liquid)

The Sauce

2 tablespoons vegetarian mushroom stir-fry sauce (or vegetarian oyster sauce)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon mirin (or sake)
1 teaspoon sesame oil
1 teaspoon palm sugar (or soft brown sugar)

PREPARATION

1. Place the fresh udon noodles into a bowl of hot water for about 1 minute, just until they separate naturally. Immediately transfer them to cold water, then drain well and toss with 1 teaspoon of sesame oil to prevent sticking. 
2. Meanwhile, prepare the vegetables: cut the carrot into fine matchsticks, slice the garlic, chop the spring onions into chunky pieces, finely slice the pepper, roughly chop the pak choi and soak the dried shiitake mushrooms until softened before slicing them. 
3. Reserve the mushroom soaking liquid. In a small bowl, mix together the mushroom stir-fry sauce, light soy sauce, dark soy sauce, mirin, sesame oil and palm sugar until the sugar dissolves.

COOKING

1. Add 1 tablespoon of vegetable oil, followed by the spring onions and garlic. Stir-fry briefly until fragrant.
2. Add the carrot and stir-fry for 30 seconds.
3. Add the sliced pepper and toss for another 30 seconds.
4. Stir in the pak choi and soaked shiitake mushrooms.
5. Add the remaining vegetable oil if needed, then add the prepared udon noodles.
6. Toss the noodles with the vegetables using a lifting and folding motion.
7. Pour the prepared sauce around the edge of the wok so it caramelises before coating the noodles.
8. Continue tossing over a high heat until the noodles absorb the sauce.
9. If the noodles begin to stick, add a small splash of the reserved mushroom soaking liquid and toss again.
10. Serve immediately while the noodles are still chewy and the vegetables remain crisp.

School of Wok Tips

• Briefly soaking fresh udon noodles before stir-frying separates them without overcooking them.
• Tossing the noodles with a little sesame oil after draining helps prevent them from sticking together.
• Add the sauce around the edge of the hot wok rather than directly onto the noodles to encourage quick caramelisation and deeper flavour.
• Keep the vegetables moving through the wok in stages, adding the firmest vegetables first to preserve their texture.

FAQs

Can I use frozen udon noodles?
Yes. Defrost or briefly blanch them according to the packet instructions before stir-frying.

Why reserve the mushroom soaking liquid?
The soaking liquid is packed with umami and can be added to the wok if the noodles become too dry, creating extra flavour without diluting the sauce.

Can I add protein?
Absolutely. Tofu, tempeh, chicken, beef or prawns all pair well with this dish. Cook the protein first, remove it from the wok, then return it at the end before serving.