Kitakyushu

Yaki udon

Name: Yaki udon
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 portions udon noodles; 1 tbsp cooking oil (vegetable oil); 150 g thinly sliced chicken, boneless; 1 small sliced onion; 1 small in matchsticks carrot; 2 cups shredded cabbage; a handful sliced button mushroom; 1 1/2 tbsp soy sauce; 2 tsp oyster sauce; 1 1/2 tsp sugar; 2 tsp butter; 2 stalks sliced spring onion (green onion, scallion); a pinch to finish bonito flakes

Thick, chewy udon tossed with chicken and vegetables in a buttery soy glaze. Fridge raid, perfected.

20 minTime

27 gProtein each

mildSpice

Udon that left the soup2 chapters · 1 min read

Make it your way

Grandma's wayUdon stir fried with chicken, vegetables, soy and butter.

The original

481kcalsame

27 gproteinsame

5 gfibresame

20minutessame

Yaki udon, home style.

Per serving, worked out from the ingredient table.

Ingredients

Udon noodles2 portions

Cooking oil (vegetable oil)1 tbsp

Chicken, boneless150 g, thinly sliced

Onion1 small, sliced

Carrot1 small, in matchsticks

Cabbage2 cups, shredded

Button mushrooma handful, sliced

Soy sauce1½ tbsp

Oyster sauce2 tsp

Sugar1½ tsp

Butter2 tsp

Spring onion (green onion, scallion)2 stalks, sliced

Bonito flakesa pinch, to finish

Method

4 steps

1Loosen the udon in hot water for a minute and drain.
2Stir fry the chicken in the oil until cooked through with no pink. Add onion, carrot, cabbage and mushroom and toss on high heat.
3Add the udon, soy, oyster sauce and sugar and toss until the noodles are coated and lightly browned.
4Finish with the butter and spring onion. Serve with bonito flakes on top.

Serve it like this

Heap onto plates with bonito flakes and spring onion on top, pickled ginger on the side if you have it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kitakyushu

Yaki udon

Thick, chewy udon tossed with chicken and vegetables in a buttery soy glaze. Fridge raid, perfected.

20 minTime

27 gProtein each

mildSpice

Udon that left the soup2 chapters · 1 min read

Make it your way

Grandma's wayUdon stir fried with chicken, vegetables, soy and butter.

The original

481kcalsame

27 gproteinsame

5 gfibresame

20minutessame

Yaki udon, home style.

Per serving, worked out from the ingredient table.

Ingredients

Udon noodles2 portions

Cooking oil (vegetable oil)1 tbsp

Chicken, boneless150 g, thinly sliced

Onion1 small, sliced

Carrot1 small, in matchsticks

Cabbage2 cups, shredded

Button mushrooma handful, sliced

Soy sauce1½ tbsp

Oyster sauce2 tsp

Sugar1½ tsp

Butter2 tsp

Spring onion (green onion, scallion)2 stalks, sliced

Bonito flakesa pinch, to finish

Method

4 steps

1Loosen the udon in hot water for a minute and drain.
2Stir fry the chicken in the oil until cooked through with no pink. Add onion, carrot, cabbage and mushroom and toss on high heat.
3Add the udon, soy, oyster sauce and sugar and toss until the noodles are coated and lightly browned.
4Finish with the butter and spring onion. Serve with bonito flakes on top.

Serve it like this

Heap onto plates with bonito flakes and spring onion on top, pickled ginger on the side if you have it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Yaki udon

Make it your way

Ingredients

Method

Yaki udon

Make it your way

Ingredients

Method

Make it a meal