Yaki Udon
personRecipeLibrary
Japanese Vegetarian recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicJapanese speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52871.
Provider record: TheMealDB meal 52871 · updated snapshot-4e50aba1d54413c2
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 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
Video
YouTubeDirections
- 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.