Yaki Udon

Ingredients

• 250 gUdon
• 28 gSesame oil
• 150 gOnion
• 250 gCabbage
• 100 gShiitake
• 80 gGreen onion
• 60 mlMirin
• 30 mlSoy sauce
• 12.5 gSugar
• 15 mlWorcestershire sauce

Instructions

1. 1

   Cook the noodles

   • Bring a large pot of water to a boil.
   • Add 250 ml cold water, then the 250 g udon noodles and cook 2–6 minutes until al dente (fresh/frozen ~2 min, dried 5–6 min).
   • Drain and leave the noodles in a colander.
2. 2

   Sauté the vegetables

   • Heat 1 tbsp (about 15 ml) sesame oil in a large pan or wok.
   • Add 1 sliced onion and 250 g chopped cabbage (quarter head) and sauté about 5 minutes until softened.
   • Add 100 g sliced shiitake and about 2 spring onions (sliced) and fry 1 more minute.
3. 3

   Combine and add sauce

   • Add the remaining sesame oil (about 15 ml) and the drained udon to the pan.
   • If noodles are cold, let them heat through, then add the sauce made from 60 ml mirin, 30 ml soy sauce, 12.5 g caster sugar and 15 ml Worcestershire sauce.
   • Stir-fry vigorously 2–3 minutes until sauce is sticky and noodles are piping hot.
   • Sprinkle with the remaining spring onions and serve immediately.