Yaki Udon

Ingredients

• 9 ozudon noodles, frozen, fresh or dried
• 2 tbspsesame oil, 1 tbsp for stir-frying, 1 tbsp added with noodles
• 1onion, sliced
• 1/4cabbage, quarter of a head, shredded
• 10shiitake mushrooms, sliced
• 4scallions, some added during cooking, remainder for garnish
• 4 tbspmirin
• 2 tbspsoy sauce
• 1 tbspsuperfine sugar
• 1 tbspworcestershire sauce, standard Worcestershire contains anchovies — not suitable for strict vegetarians or vegans

Method

1. 1

   Boil a large pan of water. Add 250 ml cold water and the udon noodles (the cold water slows cooking so thick noodles cook through evenly). Cook fresh or frozen noodles for 2 minutes; dried for 5–6 minutes. Drain and leave in the colander.

2. 2

   Heat 1 tbsp sesame oil in a wok or large pan. Add the onion and cabbage and sauté for 5 minutes until softened.

3. 3

   Add the mushrooms and some of the scallions. Sauté for 1 minute.

4. 4

   Pour in the remaining sesame oil and add the noodles. If the noodles are cold, let them heat through before continuing.

5. 5

   Mix together the mirin, soy sauce, sugar and Worcestershire sauce to form the sauce. Add to the pan and stir-fry until the noodles are sticky and steaming hot.

6. 6

   Sprinkle with the remaining scallions and serve immediately.