Japanese · vegetarian

Yaki Udon

Name: Yaki Udon
Yield: 4 servings
Cuisine: Japanese
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Udon Noodles250 g
Sesame Seed Oil2 tbsp
Onion1
Cabbage¼
Shiitake Mushrooms10
Spring Onions4
Mirin4 tbsp
Soy Sauce2 tbsp
Caster Sugar1 tbsp
Worcestershire Sauce1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

2 steps · 0 min

1
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.
2
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.