Udon stir-fry with Shitake and Pak Choy

Serves: 4

Style: Stirfry, Vegetarian

Difficulty: Easy


270g Hakubaku Organic Udon

2 tsp vegetable oil

2 cloves garlic, crushed

3cm piece fresh ginger, grated

200g shitake mushroom, thickly sliced

250ml chicken stock

2 tbsp oyster sauce

2 tbsp soy sauce

2 bunches Pak choy, roughly chopped

100g bean sprouts


Udon stir-fry with Shitake and Pak Choy


  1. Prepare Hakubaku Organic Udon as per packet direction. Drain and set aside.
  2. Heat vegetable oil in wok. Add crushed garlic and ginger, stir-fry on high for 30 seconds. Add sliced mushrooms, stir-fry for two minutes then add half of the chicken stock. Stir-fry for 2-3 minutes or until the mushrooms are tender.
  3. Add the rest of the chicken stock, oyster sauce and soy sauce. Simmer gently for about two minutes or until thickened.
  4. Add Udon, pak choy and bean sprouts, mixing thoroughly and stir-fry until heated through.


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