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, sliced; half for cooking, half to finish
• 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

   Stir the mirin, soy sauce, sugar and Worcestershire sauce together in a small bowl until the sugar dissolves. Once the noodles are in the wok there is no time to do it.

2. 2

   Bring a large pan of water to a boil. Add the udon with 250 ml of cold water, which slows the boil so thick noodles cook through evenly — 2 minutes for fresh or frozen, 5 to 6 for dried. Drain and rinse under cold water so they don't stick together.

3. 3

   Heat 1 tbsp of the sesame oil in a wok or large skillet over medium-high heat. Add the onion and cabbage and stir-fry for about 5 minutes, until softened and starting to color.

4. 4

   Add the mushrooms and half the scallions and stir-fry for 1 minute.

5. 5

   Add the rest of the sesame oil and the noodles and toss until the noodles are hot through. Pour in the sauce and keep tossing for 1 to 2 minutes, until the noodles are glossy, sticky and steaming.

6. 6

   Scatter with the rest of the scallions and serve straight away.

Nutrition per serving