Yaki Udon is a popular dish from Japan. Made with fried udon noodles in a soy based sauce. This simple recipe uses free range chicken breasts, mushrooms, carrot and onion to create a nutritious yet comforting dinner.
20 Minutes. Free Range.
2 x 180g free range chicken breasts
2 x 100g pack udon noodles
100g button mushrooms
1 brown onion
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon worcester sauce
Prepare chicken & vegetables
Thinly slice the mushrooms and chicken. Grate the carrot. Cut the onion in half and slice into 0.5cm pieces.
Fill kettle with water and bring to boil. Place noodles in a heatproof dish, cover with water and soak for 3-5 minutes. Use tongs to separate noodles then drain.
Heat a generous amount of oil in a wok (or non-stick fry pan) on a medium heat. Add the chicken and cook for 2-3 minutes. Add onion, carrot and mushrooms. Stir fry for 2-3 minutes. Add udon noodles, premix sauce and season with pepper. Combine well with all the chicken and veg. Remove from heat.
Portion noodles evenly into bowls and serve hot.
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