Yaki Udon


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.

Browse More

A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z