Recipe Details

Yaki Udon

Ingredients

• 14 ounces dried udon noodles
• 2 tablespoons sunflower oil
• 6 ounces squid, cleaned and sliced
• 1 pound large cooked prawns, shelled and deveined
• 4 spring onions, roughly chopped
• 8 ounces bean sprouts
• 15 fresh shiitake mushrooms, sliced
• 4 teaspoons dried green seaweed, soaked in hot water and drained
• 4 tablespoons bonito flakes
• 4 tablespoons Japanese or light soy sauce
• salt and freshly ground black pepper

Method

Bring water to the boil, add the noodles and cook for 7 to 15 minutes. Rinse under cold water and drain. Heat the oil in a wok or frying pan until very hot and stir fry the squid and prawns for 2 minutes. Add the spring onions, bean sprouts, mushrooms and seaweed and stir fry for 2 minutes. Add the noodles and remaining ingredients and seasonings and stir fry for 1 minute. Divide the noodles and seafood among four plates and serve.