Japanese cuisine · Dough, Pasta & Rice

Yaki Udon

Thick udon noodles pan-fried with white cabbage, carrot and chicken, glazed with soy sauce and mirin.

Ingredients · for 4 servings

• 600 g udon noodles
• 300 g chicken breast fillet
• 300 g white cabbage
• 1 carrot
• 2 scallions
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp Worcestershire sauce
• 1 tbsp sesame oil
• 5 g bonito flakes (katsuobushi)
• salt, pepper

Instructions

1. Cut the chicken fillet into thin strips, the white cabbage into 2 cm pieces, the carrot into fine sticks and the scallions into 3 cm lengths; stir the soy sauce, mirin, sake and Worcestershire sauce together in a bowl.
2. Loosen the udon noodles briefly in hot water or blanch for 1 min., drain and let drain well so they don't add water to the pan later.
3. Heat the sesame oil in a large pan until very hot and fry the chicken strips for 3–4 min. until white all around with a light browning.
4. Add the cabbage and carrot and fry over high heat for 3 min. until the cabbage collapses but still has some crunch.
5. Add the noodles, pour in the sauce mixture and fry everything for 2–3 min., turning carefully, until the liquid has evaporated and the noodles are glossily coated; season with salt and pepper.
6. Fold in the scallions briefly, divide among plates and serve immediately sprinkled with the bonito flakes.