Yaki udon

Yaki udon

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(6 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 2
These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal486
  • fat14g
  • saturates2g
  • carbs73g
  • sugars35g
  • fibre10g
  • protein12g
  • salt3.3g
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Ingredients

  • 250g dried udon noodles (400g frozen or fresh)
  • 2 tbsp sesame oil
  • 1 onion, thickly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ¼ head white cabbage, roughly sliced
  • 10 shiitake mushrooms
  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the sauce

  • 4 tbsp mirin
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp caster sugar
  • 1 tbsp Worcestershire sauce (or vegetarian alternative)

Method

  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.

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Comments, questions and tips

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EgonRonayofWhit...
11th Sep, 2016
I think this only needs soy sauce and mirin - it tasted foul when I added sesame oil so I chucked it and made the sauce again.
sianlday
20th Feb, 2016
Followed the recipe exactly and it worked really well. Definitely something I will be making again! I would probably add a little less sugar next time, and will try a chicken and cashew version as suggested by Boosbakery.
klucky
31st Jul, 2015
1.3
This was way too sweet! The sugar definitely does not seem necessary and also drowns out the flavour of the vegetables.
sejiebaby
22nd May, 2015
Feel a bit cheated by this recipe which I found when searching for low fat/calorie veggie. I plugged the ingredients into a calorie counter and it came to over 650. This was even counting for the fact that I had less noodles than suggested. Is it for two or four people? One tablespoon of oil per person is loads!
melboy
19th Feb, 2016
The recipes states it for TWO persons !!
Boosbakery
11th Apr, 2015
5.05
This is fantastic, rich and tasty. I personally don't think the mushrooms add anything to this dish so on the second try I added shredded chicken and roasted cashews instead which worked really well. The sauce would make a lovely base recipe for any stir fry.
jborhi
30th Mar, 2015
5.05
Delicious & easy to make. I omitted the white cabbage & added other mixed veggies at hand instead. Was perfect for two.
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