Yaki Udon
A quick and satisfying yaki udon recipe featuring chewy Sanuki udon noodles, king prawns, and a glossy sauce. Perfect for a midweek dinner, ready in under 20 minutes.
Ingredients
Noodles and Sauce
- 800 g frozen Sanuki udon noodles Cook per pack for best chewy texture.
- 4 tbsp soy sauce Use light soy for a cleaner taste.
- 2 tbsp alcohol-free mirin Or substitute with chicken broth and sugar.
- 2 tbsp oyster sauce Use vegetarian mushroom oyster for meat-free.
- 1 tsp granulated sugar
Main Ingredients
- 1 tbsp vegetable or rapeseed oil Neutral oil for high-heat stir-frying.
- 2 cloves garlic, finely minced
- 2 cm fresh ginger, grated
- 1 medium onion, thinly sliced
- 1 large carrot, julienned or thinly sliced
- 150 g shiitake mushrooms, sliced Cremini are a fine swap.
- 400 g raw king prawns, peeled and deveined Substitute chicken or firm tofu for vegetarians.
- 1 head bok choy, leaves separated and washed
- 1 tsp toasted sesame seeds
- optional katsuobushi (bonito flakes) for sprinkling
Instructions
Preparation and Sauce
- Bring a large pan of water to a boil. Add the frozen udon and cook for 1–2 minutes until they separate and are heated through. Drain in a colander and rinse with cold water to stop cooking. Set aside.
- In a small bowl, whisk together the soy sauce, alcohol-free mirin, oyster sauce, and sugar. Set aside.
Sauté Aromatics
- Heat oil in a large frying pan or wok over medium-high heat until shimmering.
- Add the sliced onion and stir-fry for 2–3 minutes until it begins to soften. Add minced garlic and grated ginger, and stir for 1 minute until fragrant.
Cook Prawns
- Add the prawns to the pan. Stir frequently for 2–3 minutes until they turn pink. Remove to a plate to avoid overcooking.
Stir-fry Vegetables
- In the same pan, add carrot and shiitake. Stir-fry for 4–5 minutes until crisp-tender and mushrooms have colored.
- Add bok choy leaves and stir for 1–2 minutes until wilted but still a little crunchy.
Combine Everything
- Return prawns to the pan, add the drained udon noodles, and pour the prepared sauce evenly over the ingredients.
Toss and Serve
- Using tongs, gently toss to combine for 1–2 minutes until the sauce is glossy and everything is heated through. Avoid aggressive stirring.
- Divide among bowls and garnish with sliced spring onions, toasted sesame seeds, and a sprinkle of katsuobushi if using. Serve immediately.
Notes
For a gluten-free version, swap the soy and oyster sauces for gluten-free tamari and a GF oyster alternative. Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days. Seafood dishes are best eaten within 48–72 hours.