Saturday, 25 August 2012

Ginger Yakiudon

Udon noodles, also called Hong Kong noodles are thick, white wheat noodles. It is widely used in Japanese cuisine, as well as certain Chinese dishes such as Hokkien Noodles (udon cooked in a silky, wet concoction of dark soy sauce, vegetables and meat or seafood).
This variation of a certain high street restaurant dish is prepared over high heat to help seal in the flavour and is ready in minutes- but keep your wits about, or you might end up burning your dinner!

½ onion, cut into wedges
2 spring onions, halved and cut into large segments
4 mushroom, sliced
6 large prawns, shelled and de-veined
2 teaspoon mirin
3 teaspoon soy sauce
1 teaspoon dark soy sauce
200 g udon noodles
A dash of white pepper

Pickled ginger
About 3 cm of ginger, grated
1 tablespoon mirin or rice vinegar
1 teaspoon sugar
½ teaspoon salt
A drop of red food colouring

Mix the pickled ginger ingredients together and let it sit in the fridge for an hour, or longer if possible.
Heat a wok; pour in a tablespoon of oil. Stir fry the onion and mushrooms for two minutes. Add the prawns, udon noodles, mirin and both soy sauces. Season it with white pepper and stir well over high heat. Throw the spring onion in, tousle together well with the noodles and serve up when contents of the wok have heated through.

Serve the noodles with some drained pickled ginger. This recipe should serve two persons.

Ginger yakiudon served with eggrolls and vegetable gyoza sides and dipping sauces

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