Yaki-udon
Ingredients:
400g / 14oz dried udon noodles 
2 tablespoons sunflower oil 
175g / 6oz squid, cleaned and sliced 
450g / 1 lb large cooked prawns, shelled and deveined 
4 spring onions, roughly chopped 
225g / 8oz 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
 Directions: 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.

Photo courtesy of Flickr.
Recipe courtesy of Bento.com.

Yaki-udon

Ingredients:


Directions:
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.

Photo courtesy of Flickr.

Recipe courtesy of Bento.com.

  1. segawangcoffee reblogged this from fyjapanesefood
  2. xsuperficialgetaway reblogged this from fyjapanesefood
  3. gildedrogue reblogged this from fyjapanesefood
  4. fyjapanesefood posted this
theme by 1000scientists