Seafood Yaki Udon
 
Ingredients
Yaki Udon
  • 2 pkg frozen udon noodles, boiled
  • 2 tsp vegetable oil
  • 1 garlic clove, finely chopped
  • 100g sliced fish
  • 5 large prawns, cut into large pieces if preferred
  • ½ medium onion, sliced
  • ½ carrot, peeled and very thinly sliced
  • 3 leaves cabbage, sliced thinly
  • 2 stalks of spring onions, cut into segments
  • 3 Tbsp. water
  • 3 Tbsp. Mentsuyu
Mentsuyu
  • ¼ cup soy sauce
  • ½ cup water
  • ¼ cup mirin
  • 1 tsp sugar
  • handful of bonito flakes
Instructions
To make mentsuyu
  1. Put soy sauce, water, sugar and mirin a medium size pot and bring to a boil.
  2. Add bonito flakes and bring to a boil again.
  3. Turn off the flame and allow it to cool.
  4. Strain broth several times before use.
Yaki Udon
  1. Heat oil in a medium skillet till hot.
  2. Add garlic and stir fry till fragrant.
  3. Add fish and prawns and stir fry till almost cooked. Remove and set aside.
  4. Add onions and cook till soft.
  5. Add the rest of the vegetables and cook till soft.
  6. Add udon, fish and prawns and stir to combine.
  7. Add water and allow it to simmer for about 2 minutes.
  8. Add in Mentsuyu.
  9. Mix well and serve hot, with bonito flakes as a topping.
Notes
Reciped adapted from Justonecookbook.com
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/seafood-yaki-udon/