Yaki udon


( Serves 2)

Cooking Time: 25 minutes



  • Noodles 200 grams/ml
  • Mushrooms 250 grams/ml
  • Chinese cabbage grams/ml
  • Soy sauce 105 grams/ml
  • Hoisin 30 grams/ml
  • Ginger 15 grams/ml
  • Garlic 10 grams/ml
  • Sugar (from sugar cane) 30 grams/ml
  • Rice wine vinegar 5 grams/ml


  • Mix all the sauces, vinegar and sugar into a bowl and mix until the sugar has dissolved.
  • Put your noodles in boiling water until cooked (follow pack instructions).
  • Chop up your mushrooms and put in a pan, with some oil (a nut oil or rapeseed), on medium to high heat.
  • Once cooked, remove from the pan.
  • Finely chop up the ginger and garlic and add to the pan for 1 minute then add the veg.
  • Cook the veg so they still have a bit of crunch.
  • Put back in the mushroom and add the sauce.
  • Cook for 1-2 minutes (or until it thickens slightly).
  • Then take off the heat and add the noodles and toss until all coated.

Extra Notes

  • 2tbs of the Soy are mixed with Hoisin to make a vegan replacement for oyster sauce.
  • Use Oyster if not vegan or veggie.

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