- Serving: 2
Nutrition facts (per portion)
- Calories: 486
- Fat Content: 14g
- Saturated Fat Content: 2g
- Carbohydrate Content: 73g
- Sugar Content: 35g
- Fiber Content: 10g
- Protein Content: 12g
- Sodium Content: 3.3g
Yaki udon
Ingredients
- udon-noodle - 250g dried udon noodles (400g frozen or fresh)
- sesame-oil - 2 tbsp sesame oil
- onion - 1 onion, thickly sliced
- white-cabbage - 1/4 head white cabbage, roughly sliced
- shiitake-mushroom - 10 shiitake mushrooms
- spring-onion - 4 spring onions, finely sliced
- mirin - 4 tbsp mirin
- soy-sauce - 2 tbsp soy sauce
- caster-sugar - 1 tbsp caster sugar
- worcestershire-sauce - 1 tbsp Worcestershire sauce (or vegetarian alternative)
Instructions
- 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.
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.
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