15-minute meal recipe for 2 people, takes only 5 mins; recipe has udon noodle, sesame oil, onion, white cabbage, shiitake mushroom, spring onion, mirin, soy sauce, caster sugar and worcestershire sauce.
Yaki udon
Course: 15-minute meal
Servings
2
servings
Prep time
10 mins
Ingredients
- Onion: 1 onion, thickly sliced
- Spring Onion: 4 spring onions, finely sliced
- Soy Sauce: 2 tbsp soy sauce
- Sesame Oil: 2 tbsp sesame oil
- Caster Sugar: 1 tbsp caster sugar
- Worcestershire Sauce: 1 tbsp Worcestershire sauce (or vegetarian alternative)
- Shiitake Mushroom: 10 shiitake mushrooms
- Mirin: 4 tbsp mirin
- White Cabbage: 1/4 head white cabbage, roughly sliced
- Udon Noodle: 250g dried udon noodles (400g frozen or fresh)
Directions
- 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 saute for 5 mins until softened. Add the mushrooms and some spring onions, and saute 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.
