Shiitake & Pak Choi Yaki Udon

Thick, chewy udon noodles flash-fried in a savoury soy, mirin, and toasted sesame glaze.

Ingredients

• 2 packs (300g) straight-to-wok thick udon noodles (such as Amoy or Yutaka)
• 150g shiitake or chestnut mushrooms, sliced
• 2 heads of pak choi, stems sliced and leaves kept whole
• 2 garlic cloves, finely minced
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp mirin
• 1 tsp caster sugar
• 1 tbsp toasted sesame oil

Method

1. Sear the sliced mushrooms in a hot pan with a drop of vegetable oil for 4 minutes until deeply golden and nutty.
2. Add the toasted sesame oil, minced garlic, and pak choi stems, tossing over medium-high heat for 2 minutes.
3. Tip the udon noodles directly from the packet into the pan with 2 tbsp water and cover with a lid for 1 minute to steam them apart.
4. Remove the lid, add the pak choi leaves, soy sauces, mirin, and sugar, and toss vigorously over high heat for 2 minutes until the liquid reduces into a sticky glaze.