Serving size : 4

 

Ingredients

  • 2 tbsp cooking oil
  • 2 tbsp sesame oil 900ml prawn soup stock
  • 100g chicken/pork, sliced thinly diagonally
  • 100g medium sized prawns (shelled)
  • 1 small onions, peeled and thinly sliced
  • 4 leaves cabbage, shredded
  • 1 small green capsicum, cored and thinly sliced
  • 1 carrot, peeled and coarsely grated
  • 1 spring onions, sliced diagonally
  • 4 tbsp dashi
  • 2 tbsp sake
  • 2 tbsp mirin (sweet cooking sake)
  • 3 tbsp Japanese light soy sauce
  • ½ tbsp. Japanese dark soy sauce
  • 1 tsp sugar

 

Condiments

  • Nori strips
  • Umezuke (pickled plum), pitted

Method

Bring a pot of water to the boil and add udon to cook till tender or al dente.

Heat oil and sesame oil in a wok and saute chicken, pork and prawn for 2 minutes. Then add onion, cabbage and capsicum and stir-fry for another 3 minutes, before adding grated carrot and spring onion and stir fry till vegetables become soft.

Stir in udon noodles and mix well before adding dashi, sake, mirin, soy sauces and sugar.  Mix well and cook noodles until just moist.

Divide into serving plates and garnish with nori strips and umezuke.