These Yakiudon noodles are sticky, sweet and full of umami flavour bombs.
It is essentially a stir fry, combined with thick starchy udon noodles, loads of vegetables and the perfect amount of sticky teriyaki sauce.

The recipe for the sauce below can be used for just about anything to create that sweet and sticky asian taste that many of us love so much.

Being from London sometimes my family would get Asian take out.. the food was always SOOOO delicious, I was surprised years later after being a chef for a while that Chinese sauces (and other asian sauces commonly have crazy amounts of sugar, additives and flavour enhancers such as MSG (monosodium glutamate).. needless to say these are usually not good for us.

So being able to create the same delicious flavour using all natural ingredients makes me and my belly very happy. I am super excited to share this recipe, lets do it!

Teriyaki sauce

80g tamari (or soy sauce)
20g mirin
140g water
10g corn starch
1 tsp ginger powder
60g maple syrup

1. Put all the ingredients in a pot and stir with a whisk. Bring up to the boil and cook for around 3-4 minutes on a medium heat. The sauce should be slightly thicker and is ready to add your stir fry.

Putting it together

(Serves 1 very hungry person)

200g ready made udon noodles (you can buy these in packets on the shelves, they are not the dry udon)
1 small carrot (in ribbons)
handful of sliced cabbage
5 mushrooms
1 small zucchini (thin batons or sliced thinly)
1/4 cup teriyaki sauce

1. Place the udon noodles in boiling water and cook for 2 minutes until the noodles separate. Drain the noodles and start the next step.
2. Heat a wok or a frying pan with 1 tbsp of oil. Add the mushrooms and the zucchini and cook for 2 minutes until soft. Add the cabbage, carrot, noodles and the teriyaki sauce and cook until the sauce becomes sticky and coats the noodles nicely.
3. Serve in a bowl and top with toasted white sesame seeds and thinly sliced spring onions.
4. Thank me later………..

…….. I know, I love you too <3