Yaki udon — thick udon noodles stir-fried with cabbage, shiitake mushrooms and spring onions in a savoury-sweet soy and mirin sauce. A quick, comforting Japanese noodle dish.
- 250g Udon Noodles
- 2 tbs Sesame Seed Oil
- 1 sliced Onion
- 0.25 Cabbage
- 10 Shiitake Mushrooms
- 4 Spring Onions
- 4 tbsp Mirin
- 2 tbs Soy Sauce
- 1 tblsp Caster Sugar
- 1 tblsp Worcestershire Sauce
Tags:
LowCalorieVideo
Preparation
- Boil some water in a large saucepan. Add 250ml cold water and the udon noodles — as they're so thick, the cold water helps them cook a little slower so the middle cooks through. If using frozen or fresh noodles, cook for 2 minutes or until al dente; dried will take longer, about 5–6 minutes. Drain and leave in the colander.
- Heat 1 tbsp of the oil, add the onion and cabbage, and sauté for 5 minutes until softened. Add the mushrooms and some spring onions and sauté for 1 more minute. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the sauce ingredients — otherwise tip them in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.
