Yaki Udon

Method5 steps · about 25 min

1. 1

   Step 1: Bring a pan of water to a boil. Add 250 ml cold water and either 250 g dried udon or 400 g fresh/frozen udon, choosing one allowance.

   Uses Water as needed to boil the chosen udon · 250 ml cold water added to the udon pan · 250 g dried udon only if choosing dried · 400 g fresh or frozen udon only instead of dried

2. 2

   Step 2: Cook fresh or frozen udon for about 2 minutes, or dried udon for about 5–6 minutes, following the actual package and tasting for doneness. Drain and reserve.

   Uses Chosen udon noodles in cooking water

3. 3

   Step 3: Heat one tablespoon of sesame oil. Sauté onion (1) and cabbage for 5 minutes, until softened. Add the mushrooms and some spring onions and sauté for 1 minute more, reserving the remaining spring onions for serving.

   Vegetables 5 minutes, mushrooms 1 minute · 6 minUses 1 tbsp of the 2 tbspsesame oil · 1 onion, thickly sliced · ¼ head white cabbage, roughly sliced · 10 shiitake mushrooms · 4 spring onions, finely sliced, divided

4. 4

   Step 4: Add the remaining tablespoon of sesame oil and the cooked noodles. Heat cold noodles through first if needed. Add the mirin (4 tbsp), soy sauce (2 tbsp), caster sugar (1 tbsp) and chosen Worcestershire sauce (1 tbsp), then stir-fry until sticky and piping hot.

   Uses Sautéed onion, cabbage, mushrooms and spring onions · Drained cooked udon · Remaining 1 tbspsesame oil · 4 tbsp mirin · 2 tbsp soy sauce · 1 tbsp caster sugar · 1 tbsp Worcestershire sauce or a labelled vegetarian alternative

5. 5

   Step 5: Scatter the reserved share of the spring onions over the finished hot udon and serve.

   Uses Finished hot stir-fried udon · 4 spring onions, finely sliced, divided