- 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
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.