Sticky, savoury and packed with flavour 🌶️🍜 These udon noodles are tossed in an irresistible sweet and spicy sauce, then topped with sweet chilli gyoza, broccoli, mushrooms, tamago eggs, and our Shichimi Togarashi for the perfect finishing kick!
INGREDIENTS
For the Sticky Udon:
- 220 g udon noodles
- 2 cups broccoli florets
- 120 g sliced mushrooms
- 2 garlic cloves, minced
- 25 g ketjap manis
- 2 tablespoons ketchup
- 15 g sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons water
- Vegetable oil, for cooking
For the Sweet Chilli Gyoza:
- 1 package vegetable gyoza
- 64 g sweet chilli sauce
- 1 tablespoon water
For the Tamago Eggs:
- 2 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon rice vinegar
For Serving:
- Shichimi Togarashi A Spice Affair, to taste
- Crispy onions, optional
PREPARATION
1. Prepare the tamago eggs
Bring a small saucepan of water to a boil. Carefully add the eggs and cook for 6 to 7 minutes for a soft, jammy centre. Transfer immediately to an ice bath and let cool before peeling.
Combine the soy sauce, water, and rice vinegar in a small bowl. Add the peeled eggs and let them marinate while you prepare the rest of the dish, turning occasionally.
2. Make the sticky sauce
In a small bowl, combine the ketjap manis, ketchup, water, sriracha, rice vinegar, and soy sauce. Mix well and set aside.
3. Cook the sweet chilli gyoza
Heat a drizzle of vegetable oil in a large frying pan over medium-high heat. Add the gyoza and cook for 2 to 3 minutes, until golden on the bottom.
Add 1 tablespoon of water and immediately cover. Reduce the heat and steam for 3 to 4 minutes, or until cooked through. Add the sweet chilli sauce and toss for about 1 minute, until the gyoza are evenly coated. Transfer to a plate and keep warm.
4. Cook the vegetables
Return the pan to medium-high heat with another drizzle of oil. Add the mushrooms and broccoli and cook for 5 to 6 minutes, stirring occasionally, until lightly browned and tender-crisp.
Add the garlic and cook for another minute until fragrant.
5. Add the sticky sauce
Pour the prepared sticky sauce over the vegetables. Bring to a gentle simmer and cook for 2 to 3 minutes, until slightly reduced and glossy.
6. Add the udon
Add the udon noodles to the pan and toss until completely coated in the sticky sauce. Cook for another 1 to 2 minutes, until the noodles are hot and glossy.
7. Assemble the bowls
Divide the sticky udon, broccoli, and mushrooms between bowls. Top with the sweet chilli gyoza and halved tamago eggs.
8. Finish with Shichimi
Generously sprinkle with Shichimi Togarashi A Spice Affair and crispy onions, if desired. Serve immediately and enjoy!
