2
Japanese
Yaki Udon
Allergens: Fish, Gluten, Sesame, Soya
Thick udon stir-fried with cabbage and mushrooms, Japan's late-night noodle answer.
Ingredients
- Sugar 1 tbsp
- Soy sauce 2 tbsp
- Cabbage 0.25
- Mushrooms 10
- Onion 1
- Spring onions 4
- Mirin 4 tbsp
- Sesame oil 2 tbsp
- Udon noodles 250 g
- Worcestershire sauce 1 tbsp
Method
- Boil some water in a large saucepan.
- Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through).
- If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins.
- Drain and leave in the colander.
- Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened.
- Add the mushrooms and some spring onions, and sauté for 1 more min.
- Pour in the remaining sesame oil and the noodles.
- If using cold noodles, let them heat through before adding the ingredients for the sauce – otherwise tip in straight away and keep stir-frying until sticky and piping hot.
- Sprinkle with the remaining spring onions.