Wagamama Yaki Udon Food

GOUSTO'S WAGAMAMA YASAI YAKI UDON RECIPE

Steps:

• Slice the chestnut mushrooms. Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and cut into thin strips. Peel and finely slice the red onion.
• Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Trim, then slice the spring onions into large, bite-sized pieces.
• Heat a wide, large based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat. Once hot, add the sliced mushrooms, red onion and red pepper with a pinch of salt and cook for 3-4 min or until starting to caramelise.
• Once caramelised, add the chopped spring onion and cook for 2-3 min further.
• Add the chopped ginger and cook for 1 min or until fragrant.
• Add the udon noodles and cook for 3-4 min or until warmed through.
• Add the soy sauce and Henderson's relish and cook for 1-2 min further until the noodles are fully coated in the sauce. Season with a grind of black pepper - this is your yasai yaki udon.
• Serve the yasai yaki udon and garnish with the white & black sesame seeds, fried onions and pickled ginger. Enjoy! Gousto x wagamama recipes are adapted from wagamama's new cookbook 'Feed Your Soul', available now at Kyle Books.

YAKI UDON

Steps:

• Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
• Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.