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Yasai Yaki Udon

Yasai Yaki Udon

with Pickled Radish and Chestnut Mushrooms

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We love good Yasai Yaki Udon and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SesameCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Closed Cup Mushrooms

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

2 unit(s)

Spring Onion

1 bag(s)


1 unit(s)


1 unit(s)

Rice Vinegar

1 unit(s)

Sesame Seeds


2 pack(s)

Udon Noodles

(ContainsCereals containing Gluten)

1 unit(s)

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 unit(s)

Ketjap Manis


Not included in your delivery

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1703 kJ
Energy (kcal)407 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate73 g
of which sugars19.0 g
Protein14 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Thinly slice the mushrooms. Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the spring onions then slice thinly. Thinly slice the radish. Peel and grate the ginger.


Pop the radish in a small bowl and add the rice vinegar and the sugar (see ingredient list for amount). Add a pinch of salt, mix together and set aside.


Heat a large frying pan over medium heat (no oil!). Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.Remove from the pan to a bowl and set aside for later.


Pop your frying pan back on medium high heat and add a drizzle of oil. Once hot, add the red onion and fry until softened, 3-4 mins. Add the mushrooms and peppers, season with salt and pepper and stir fry until softened too, 5-7 mins.


Add the udon noodles to the pan, break them apart gently with your hands first, and stir fry, 1-2 mins. Stir in the ginger, soy and ketjap manis along with a splash of water. Stir through to combine and cook until everything is piping hot, 1-2 mins.


Divide equally into bowls and top with the pickled radish, spring onion and toasted sesame seeds. Enjoy!