Yaki udon

Yaki udon

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(40 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

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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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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