Yaki Udon

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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.

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Prep Time 15

Cook Time 10

Course: Main Course

Cuisine: Japanese

Ingredients Equipment Method Video

Ingredients

2 tbsp groundnut 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 pack 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

Grill Temperature

Surfaces

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 brocc0lli.
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.