Yaki Udon
Yaki Udon delivers a deeply savory, umami-rich stir-fry where thick wheat noodles soak up a glossy sauce of soy, oyster, and a touch of mirin, their chewy texture balanced by tender-crisp bell peppers, cabbage, and mushrooms. A quick sear in a hot pan caramelizes the vegetables just enough to sweeten their natural flavors, while a final scatter of scallions adds a bright, fresh finish. This dish is worth making for its ability to transform humble pantry staples into a satisfying, restaurant-worthy meal with minimal effort.
Ingredients
- Udon Noodles250g
- Sesame Seed Oil2 tbs
- Onion1 sliced
- Cabbage0.25
- Shiitake Mushrooms10
- Spring Onions4
- Mirin4 tbsp
- Soy Sauce2 tbs
- Caster Sugar1 tblsp
- Worcestershire Sauce1 tblsp
Nutrition
Directions
- 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.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!