Yaki Udon | Stir Fried Udon Noodles

Ingredients

• Japanese Udon Noodles

  Sainsbury's

  400g

• Mushrooms

  White, raw

  1 ½ cup, whole or 144g

• Bok Choy

  Asian Items - Melissa's

  1 ½ cups raw or 56g

• Onions

  Raw

  ⅓ medium or 37g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Tofu

  Raw, firm, prepared with calcium sulfate

  8 oz or 227g

• Avocado oil

  1 tbsp or 14g

• Soy sauce

  Regular sodium, Shoyu

  2 ½ tbsp or 40g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Mirin

  Sun Luck

  1 tbsp or 14g

• Brown sugar

  2 tsp unpacked or 6g

• Rice wine vinegar

  ½ tsp or 3g

Directions

1. Mix all the ingredients for the sauce in a small bowl and set aside.
2. Cook the Udon Noodles
3. Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 - 2 minutes. They come precooked so avoid overcooking them as they can get too soft.
4. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.
5. Stir Fry
6. Heat your pan over high heat and add the oil. Add in the ground meat and stir fry for 1 minute before adding the rest of your vegetables. Stir fry together for 1 minute and then add in the noodles and sauce. Continue stir frying for 3 - 4 minutes or until well combined. Serve immediately.

Similar Foods

• Prawn and Noodle Stir-fry
• Vegetable Stir Fry Mung Bean Noodles
• Lamb Stir-Fry with Zucchini Noodles
• Kale Stir Fry with Crispy Curried Tofu
• Chicken with Cashew Nuts and Yellow Bean Sauce
• Prawn Stir Fry