Udon Noodles with Lamb Strips
Udon noodles, also referred to as Yaki Udon, is a popular Japanese stir-fry. It is a delicious one-pan meal and prepared in a short amount of time.
Today’s recipe requires lamb, but feel free to choose any protein such as chicken or pork, and combine with vegetables of your choice. Vegetarian options can be prepared to substitute the protein with shiitake or other mushrooms, or meat free alternatives. The sauce finishes the recipe and coats the ingredients while combining the flavours of this stunning dish.
What is Yaki Udon?
Yaki Udon (焼きうどん), translates to ‘fried Udon’ with Yaki meaning frying or grilling. Udon refers to the type of noodle being used. Udon noodles are vegan and dairy free, but always check as brands may differ.
Yaki Udon is also a street food in Japan, and a popular food at festivals (omatsuri.) The thick, chewy texture of these filling Japanese wheat flour Udon noodles make them a good choice for a quick stir-fry.
Where to find Udon noodles
Udon noodles are easily found in Asian grocery stores and are available dried, freshly vacuum chilled, or frozen. Freshly prepared or dried Udon noodles should be cooked according to the package instructions. For this recipe, cook them for a shorter time since they will be added to the stir-fry and cooked further. If they are not to be used straight away, then rinse in cold water and drizzle with a little oil.
Stir-Fried Udon Noodles with Lamb Strips
EQUIPMENT (click pictures for details)
Ingredients
- 300 gr fresh udon noodles
- 150 gr lamb strips lamb leg
- 50 gr diced yellow onions
- 50 gr sliced carrots
- 50 gr broccoli florets
- 4 pcs chopped garlic cloves 12 gr
- 1 tbsp chopped fresh ginger 6 gr
- 1 tbsp Sichuan peppercorns
- 1 tbsp cumin seeds
- 1 tsp dried chilli powder optional
- 2 tsp sesame oil
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
Instructions
Prepare all ingredients
- Mix the lamb strips with 1 tbsp oyster sauce and leave to marinate while preparing the rest of the dish.
- Bring 2 litres of water to the boil with a pinch of salt and cook the fresh udon noodles for 30 seconds. Once drained, toss with the sesame oil.
- Blanch the carrots and broccoli florets separately. This will keep them firm and crunchy.Toast the Sichuan peppercorns for 2 minutes over a medium-high heat and add the cumin seeds until they just start to smoke and are fragrant.Let them cool before grinding them to a fine powder.
Stir fry the noodles
- Heat vegetable oil over a high heat and stir fry the lamb strips with the onions for 2-3 minutes.
- Add the garlic, ginger, spices and dried chilli, and stir fry for 30 seconds.
- Add the udon noodles, carrots, broccoli florets, 1 tbsp oyster sauce and soy sauce and stir fry for 1-2 minutes. If the noodles are dry, add a little hot water until well combined and the noodles are well coated. Season to taste.
Notes
- Any vegetables such as fresh peppers, bamboo shoots and spring onions can be added.