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Yaki udon (stir-fried udon noodles)

A bowl of thick udon noodles, stir-fried with mushrooms

Yaki udon (stir-fried udon noodles)

Name: Yaki udon (stir-fried udon noodles)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 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; 4 tbsp mirin; 2 tbsp soy sauce; 1 tbsp caster sugar; 1 tbsp Worcestershire sauce (or vegetarian alternative)

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.1 out of 5.55 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal486

low
fat14g

low
saturates2g
carbs73g
sugars35g
fibre10g
protein12g
salt3.3g

Method

step 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.
step 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.

Recipe from Good Food magazine, March 2015

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A star rating of 4.1 out of 5.55 ratings

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