|Recipes Japanese Yaki udon|
Thеѕе thісk whеаt nооdlеѕ wіth muѕhrооmѕ аnd саbbаgе аrе mаdе fоr ѕlurріng – а lоvеlу lоw-fаt, lоw-саlоrіе vеgеtаrіаn ѕuрреr
- 250g dried udon noodles (400g frozen or fresh)
- 2 tbsp sesame oil
- 1 onion, thickly sliced
- ¼ head white cabbage, roughly sliced
- 10 shiitake mushrooms
- 4 spring onions, finely sliced
For the sauce
- 4 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp caster sugar
- 1 tbsp Worcestershire sauce (or vegetarian alternative)
- 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.
- 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.