Japanese · Vegetarian

Yaki Udon

Name: Yaki Udon
Cook time: 5 min
Total time: 5 min
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

lunchdinnerVeganVegetarianDairy-FreeNut-FreeShellfish-FreeEgg-Free

Ingredients

Udon Noodles8¾ oz
Sesame Seed Oil2 tbs
Onion1 sliced
Cabbage0.25
Shiitake Mushrooms10
Spring Onions4
Mirin4 tbsp
Soy Sauce2 tbs
Caster Sugar1 tblsp
Worcestershire Sauce1 tblsp

Instructions

1
Boil some water in a large saucepan.
2
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).
3
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.
4
Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened.
5
Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles.
6
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.
7
Sprinkle with the remaining spring onions.