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Yaki Udon Recipe

4.0

2 x 400g packet shelf-fresh udon noodles

60ml (¼ cup) light soy sauce

60ml (¼ cup) dark soy sauce

60ml (¼ cup) oyster sauce

57.20 gm honey

2 tsp rice wine vinegar

18.40 gm vegetable oil

500g pork mince

100g button mushrooms, thickly sliced

425g can baby corn, drained, halved lengthways

2 (about 200g) baby buk choy, quartered lengthways

100g snow peas, halved

6.00 gm sesame seeds, toasted

Sliced green shallots, to serve

Heat noodles following packet directions. Combine the light and dark soy sauces, oyster sauce, honey and vinegar in a jug.
Heat the oil in a large frying pan or wok over high heat. Add pork and mushroom. Stir-fry for 2 minutes or until lightly browned.
Add the corn, buk choy and snow peas. Stir-fry for 2 minutes or until bright green. Add the noodles and sauce mixture. Stir-fry for 1-2 minutes or until well combined. Sprinkle with sesame seeds and shallot to serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍜Noodle Dish

Cuisine🇯🇵Japanese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 118 weeks ago

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