Ingredients for Yaki Udon
Complete culinary measure (10 items) · Scale servings or deselect pantry items in the cart panel
1
Udon Noodles
250g
2
Sesame Seed Oil
2 tbs
3
Onion
1 sliced
4
Cabbage
0.25
5
Shiitake Mushrooms
10
6
Spring Onions
4
7
Mirin
4 tbsp
8
Soy Sauce
2 tbs
9
Caster Sugar
1 tblsp
10
Worcestershire Sauce
1 tblsp
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-by-Step Instructions
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.
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.
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Servings
4
Ingredients
10/10
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Udon Noodles
250 g
Sesame Seed Oil
2 tbs
Onion
1 sliced
Cabbage
0.25
Shiitake Mushrooms
10
Spring Onions
4
Mirin
4 tbsp
Soy Sauce
2 tbs
Caster Sugar
1 tblsp
Worcestershire Sauce
1 tblsp
·
10 items · estimated total~₹427
Servings
4
10/10 items selected
~₹427