Yaki Udon
Ingredients
250g Udon Noodles
2 tbs Sesame Seed Oil
1 sliced Onion
0.25 Cabbage
10 Shiitake Mushrooms
4 Spring Onions
4 tbsp Mirin
2 tbs Soy Sauce
1 tblsp Caster Sugar
1 tblsp Worcestershire Sauce
Instructions
1- Boil some water in a large saucepan.
2- Add 250ml cold water and the udon noodles.
3- (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through).
4- If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins.
5- Drain and leave in the colander.
6- Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened.
7- Add the mushrooms and some spring onions, and sauté for 1 more min.
8- Pour in the remaining sesame oil and the noodles.
9- 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.
10- Sprinkle with the remaining spring onions.