Yaki Udon
We all love a trip to Wagamamas for some noodles. Udon are those slippery suckers, nice and thick and lovely and filling.
A noodle stir fry to rival eating out is really simple on your Big Green Egg. All you need is the EGGspander basket, the BGE wok, and a few simple ingredients available from any normal supermarket.
If you don’t like the thicker Udon noodles, use some medium Egg noodles like the ones in the picture below.
Cooking surfaces
BBQ Temperature
Ingredients
- 2 tbsp ground nut oil
- 1 small punnet of chestnut mushrooms – sliced
- 1 onion, sliced
- 2 carrots, cut into batons
- 1 yellow pepper, sliced
- 1 packet tender stem broccoli, cut into thirds
- 4 spring onions
- 2 packs of straight to wok udon noodles
For the sauce
- 2 tbsp oyster sauce
- 2 tsp dark soy sauce (not your normal soy as it will be too salty)
- 2 tsp rice wine vinegar
- 1/2 tsp black pepper – crushed
- 2 tsp toasted sesame oil
Equipment
- Big Green Egg wok.
- Big Green Egg EGGspander basket.
Method
- Setup your wok for a direct cook at 200°C.
- Add your EGGspander basket and wok and allow to heat up for a couple of minutes.
- Add 2 tbsp groundnut oil to the wok and allow it to heat up, this will take seconds.
- Now add the onions and carrots as these are going to take the longest time to cook.
- Stir these every couple of minutes until they start to soften. Then add the mushrooms and brocilli.
- Cook for a couple of minutes further.
- Now add the peppers.
- Finally, add all the sauce ingredients and stir fry for a couple of minutes.
- Serves and sprinkle with the chopped spring onions.
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