Yaki udon noodles

Method 1

Ingredients

1 onion, sliced

1 carrot, cut in half lengthways, then into 5mm/¼in-thick diagonal slices

1 tbsp sunflower oil

75g/2¾oz shiitake mushrooms, quartered

¼ sweetheart cabbage, cut into 1cm/½in wide strips

85–100g/3–3½oz broccoli, cut into small florets

3 spring onions, sliced, green and white kept separate

2 garlic cloves, crushed

2 tsp grated fresh ginger

300g/10½oz cooked udon noodles

2 tbsp mirin

2 tbsp soy sauce

1 tsp rice vinegar

2 tsp sesame oil

1 tsp black sesame seeds (optional)

1 tbsp pickled ginger (optional), to serve

Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden.

Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender.

Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through.

Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked.

Method 2

Ingredients (serves 2–3)

200g fresh or frozen udon noodles (if dried, cook according to package)

1 tbsp vegetable oil

2 garlic cloves, minced

1 small onion, thinly sliced

1 carrot, julienned

100g mushrooms, sliced (shiitake or button)

100g cabbage, shredded

150g protein (chicken, beef, shrimp, or tofu), thinly sliced or cubed

2 spring onions, chopped

For the sauce:

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp mirin (or substitute with 1 tsp sugar + 1 tbsp rice vinegar)

1 tsp sesame oil

Optional: 1 tsp chili sauce or sriracha for heat

👩‍🍳 Instructions

Prepare noodles:

If using fresh or frozen udon, rinse under warm water to loosen. If dried, cook, drain, and rinse.

Cook protein:

Heat half the oil in a large pan or wok over medium-high heat. Cook your protein until done, then remove and set aside.

Stir-fry vegetables:

Add remaining oil, garlic, and onion; stir-fry for 2 minutes. Add carrot, mushrooms, and cabbage; cook until tender-crisp, about 4 minutes.

Add noodles and sauce:

Return protein to the pan. Add noodles and pour over the sauce. Toss well to combine and heat through.

Finish:

Stir in spring onions, and serve immediately.

Comments

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