Phat yaki udon

This is a bit of an Asian-fusion dish, a bit of a marriage between Phat/Pad Thai and a Japanese stir-fried noodle dish called Yaki Udon. So technically this is not an udon dish. I’m always on the lookout for interesting noodles at the Asian grocer’s to try. I love the chewiness of Thai rice noodles so I decided to blend ingredients and flavors of the two cuisines. As with any stir-frying and lots of Asian dishes, timing is crucial and good preparation is key! Make sure everything is in place so when it comes to finishing the dish there’s no need for panic.

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Ingredients (for 4, as a main)
200g cabbage
1/2 red capsicum/bell pepper
1 carrot
2 cloves of garlic
2 chicken thighs (with salt and white pepper, to season)
100g bean sprouts
1 packet enoki mushrooms
2 eggs
400g pad thai noodles (flat rice noodles)

Seasoning
2tbsp sake
2tbsp mirin
1 1/2 tbsp fish sauce
2 tsp soy sauce (Japanese preferred)
60ml tsuyu (dilluted correctly)

Handful katsuo-bushi (dried bonito flakes)
Olive oil, as needed
Spring onion, for garnish

Don’t make this recipe without: fish sauce, tsuyu
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Here are the ingredients I used — but you could use all kinds of Asian mushrooms and greens, you could use pork instead of chicken or add prawns, anything goes. Put a large pot of water on the boil while you prepare the ingredients.

 

Chop up the vegetables in the order that you will cook them. Chop the garlic as finely as possible, and slice the red onion, carrot and capsicum to a similar size so that they cook at a similar rate. Sauté the garlic in some olive oil, and add the onions as the garlic starts to sizzle and release its aroma.

 

Cut the cabbage into about 2cm squares; and add to the pan along with the carrot and capsicum. Wash the enoki mushrooms and bean sprouts and set aside, to be added at the very end. Cut the chicken thigh into 2cm cubes and season with salt and white pepper, and add to the pan when the vegetables have softened slightly.

 

Here are the noodles I used. Place them in a larger plastic bag if you are trying to break them as they are quite brittle and will shatter and end up all over your kitchen floor! Cook the noodles according to the packet instructions; mine took about 7-8 minutes. Measure out and combine in a measuring cup all the ingredient under Seasonings and have ready. Beat the eggs in a bowl and set aside.

 

Take the pan off the heat when the chicken has cooked through; the vegetables should still be vibrant and have a crunch to them. Drain the noodles while they are still a little bit under, as they continue to cook in the pan. Rinse the noodles under a cold running tap, to get rid of all the starchy water.

 

Add the noodles to the pan, along with bean sprouts and enoki mushrooms. Loosen the noodles with a dash of olive oil if required. Pour the mixed seasonings over the noodles and add bonito flakes. The noodles tend to get sticky so it’s important to work fast at this point. Taste and adjust seasoning, and pour the egg around the noodles and stir.

 

Serve the noodles hot, with extra bonito flakes and spring onion to garnish.

Open printable pdf here