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Yasai Yaki Udon

Prep: 15 mins

Cook: 6 mins

Wok

Savoury stir fried vegetables with moreish udon noodles, a tasty meat free recipe from Jeremy Pang's new School of Wok cookbook!

Ingredients

  • 200–300g (7–101/2oz) fresh udon noodles

  • 1 teaspoon sesame oil

  • 2 garlic cloves, finely sliced

  • 2 spring onions, cut into3–4cm (11/4–11/2 inch) chunks

  • 1 carrot, cut into matchsticks

  • 1/2 red pepper, finely sliced

  • 100g (31/2oz) pak choi,roughly chopped(swapsies: cavolo nero)

  • 6–8 shiitake mushrooms,roughly torn

  • vegetable oil 1 tablespoon

  • shredded pink pickled ginger, to garnish

Sauce

  • 1 tablespoon light soy sauce

  • 1/2 tablespoon oyster sauce(swapsies: vegetarian stir-fry sauce)

  • 1 tablespoon mirin or rice wine

  • 2 tablespoons dark soy sauce

  • 1 teaspoon palm sugar(swapsies: soft brown sugar)

  • Soak the noodles in hot water for 1 minute until tender, then drain and refresh in cold water. Place in a bowl and mix the sesame oil into the noodles to avoid sticking. Mix the sauce ingredients together in a bowl until the sugar fully dissolves.

  • Build Your Wok Clock: Start at 12 o’clock with the garlic and spring onions, followed by the carrot, red pepper, pak choi, mushrooms, noodles and lastly the sauce.

  • Heat 1 tablespoon of vegetable oil in your wok to a high heat. Once smoking hot, add the garlic and spring onions, followed by the carrot, red pepper, pack choi and mushrooms, stir-frying for 30 seconds between each addition. Add the noodles to the wok and stir-fry for a further minute.

  • Make sure the wok is smoking hot once again, then pour the sauce in and bring to a vigorous boil. Give your wok a vigorous shake while stirring with your ladle or spatula (like a ‘tummy and head’ movement, see page 19 of School of Wok cookbook) to distribute the sauce evenly throughout the noodles. Continue to stir-fry for 1–2 minutes until the sauce evenly coats all the ingredients. Serve immediately, garnished with the pickled ginger.

How To Make Yasai Yaki Udon

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


Ingredients

  • 200–300g (7–101/2oz) fresh udon noodles

  • 1 teaspoon sesame oil

  • 2 garlic cloves, finely sliced

  • 2 spring onions, cut into3–4cm (11/4–11/2 inch) chunks

  • 1 carrot, cut into matchsticks

  • 1/2 red pepper, finely sliced

  • 100g (31/2oz) pak choi,roughly chopped(swapsies: cavolo nero)

  • 6–8 shiitake mushrooms,roughly torn

  • vegetable oil 1 tablespoon

  • shredded pink pickled ginger, to garnish

Sauce

  • 1 tablespoon light soy sauce

  • 1/2 tablespoon oyster sauce(swapsies: vegetarian stir-fry sauce)

  • 1 tablespoon mirin or rice wine

  • 2 tablespoons dark soy sauce

  • 1 teaspoon palm sugar(swapsies: soft brown sugar)


  • Soak the noodles in hot water for 1 minute until tender, then drain and refresh in cold water. Place in a bowl and mix the sesame oil into the noodles to avoid sticking. Mix the sauce ingredients together in a bowl until the sugar fully dissolves.

  • Build Your Wok Clock: Start at 12 o’clock with the garlic and spring onions, followed by the carrot, red pepper, pak choi, mushrooms, noodles and lastly the sauce.

  • Heat 1 tablespoon of vegetable oil in your wok to a high heat. Once smoking hot, add the garlic and spring onions, followed by the carrot, red pepper, pack choi and mushrooms, stir-frying for 30 seconds between each addition. Add the noodles to the wok and stir-fry for a further minute.

  • Make sure the wok is smoking hot once again, then pour the sauce in and bring to a vigorous boil. Give your wok a vigorous shake while stirring with your ladle or spatula (like a ‘tummy and head’ movement, see page 19 of School of Wok cookbook) to distribute the sauce evenly throughout the noodles. Continue to stir-fry for 1–2 minutes until the sauce evenly coats all the ingredients. Serve immediately, garnished with the pickled ginger.

How To Make Yasai Yaki Udon

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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