- 4
Ingredients
- 1 serving of fresh or dry udon
- 1/4 fresh red chili, finely chopped
- 1 1/2 stalks spring onion, chopped
- 1/2 shallot, chopped
- 1/2 garlic clove, chopped
- 1 free range large egg
- 1/3 cup king prawns
- 1/4 cup bunashimeji mushrooms
- 1/4 cup bunapi shimeji mushrooms
- 2 tsp teriyaki marinade
- 2 tsp sesame oil
- 1 tbs soy sauce
- 2 tsp mirin
- olive oil, for cooking
- black sesame seeds, for garnishing
Preparation
Step 1
If using dry udon, cook about 10 mins (or depending on your make) in hot water and a few drops of sunflower oil. Drain away water and set aside covered as you prepare the rest of the ingredients.
Place mushrooms in a bowl with teriyaki marinade and let sit for a while.
In a hot wok, heat some oil. Add the shallots, garlic and half the prepared chopped chili to the oil and sauté. When shallots are brown, add the marinade and mushrooms and prawns. Now add the cooked udon and spring onions and fry on high heat, adding the rest of the chili and sauces to the wok, stirring quickly as you go. Turn down heat a little, make a well in the centre of the noodles. Crack the egg into the well. Now turn up the heat again and stir vigorously so the egg cooks almost immediately as it breaks and mixes into the noodles.
When the noodles have all come together and it looks well covered in the sauces, remove wok from heat. Serve and garnish with black sesame seeds and some Japanese ginger pickle if you’ve got any lying around.