WAGAMAMA YAKI UDON RECIPE
Get your chopsticks ready as this Wagamama Yaki udon recipe can't be eaten any other way. Tasty, addictive and of course filled to the brim with flavor. There will be nothing left at the end of this dish.
Provided by Laura Ritterman
Categories Main
Time 25m
Number Of Ingredients 17
Steps:
- Initial step is to season the chicken and heat 1 tbsp of the oil in a wok over a medium-high heat. You then need to add the chicken and fry it until it becomes brown in color.
- Cook the noodles on the wok as per their instructions and then place them in a large mixing bowl
- Add the eggs, noyaki chikuwa*, cooked prawns and chicken to the noodles and stir through so the noodles are thoroughly coated with the egg.
- Heat oil in a wok over a medium-high heat, add all the vegetables and stir-fry for 2 - 3 minutes
- Add the noodle mixture to the pan with chilli oil and soy sauce, and mix the ingredients for 2 minutes
- Divide the noodles between 2 serving plates and garnish with the sesame seeds, crispy onions and pickled ginger.
- Serve and enjoy hot.
Nutrition Facts : Calories 370 cal
GOUSTO'S WAGAMAMA YASAI YAKI UDON RECIPE
Get Gousto's wagamama yasai yaki udon recipe on your table in just 20 minutes. Learn how to throw together a fragrant sauce and coat your noodles.
Provided by Sibelle Mehmet
Categories Dinner, Lunch
Time 20m
Yield Serves: 2
Number Of Ingredients 12
Steps:
- Slice the chestnut mushrooms. Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and cut into thin strips. Peel and finely slice the red onion.
- Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Trim, then slice the spring onions into large, bite-sized pieces.
- Heat a wide, large based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat. Once hot, add the sliced mushrooms, red onion and red pepper with a pinch of salt and cook for 3-4 min or until starting to caramelise.
- Once caramelised, add the chopped spring onion and cook for 2-3 min further.
- Add the chopped ginger and cook for 1 min or until fragrant.
- Add the udon noodles and cook for 3-4 min or until warmed through.
- Add the soy sauce and Henderson's relish and cook for 1-2 min further until the noodles are fully coated in the sauce. Season with a grind of black pepper - this is your yasai yaki udon.
- Serve the yasai yaki udon and garnish with the white & black sesame seeds, fried onions and pickled ginger. Enjoy! Gousto x wagamama recipes are adapted from wagamama's new cookbook 'Feed Your Soul', available now at Kyle Books.
Nutrition Facts : @context https, Calories 391 Kcal, Sugar 9 g, Fat 8 g, SaturatedFat 2 g, Sodium 3 g, Protein 11 g, Carbohydrate 69 g
YAKI UDON
These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
- Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.
Nutrition Facts : Calories 486 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 35 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 3.3 milligram of sodium
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