Yaki udon
Yaki udon
These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper
- Serves 2
- Easy
Nutrition per serving
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Calories 486
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Carbohydrates 73
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Saturated Fat 2
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Sugar 35
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Protein 12
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Fat 14
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Fiber 10
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Salt 3.3
Ingredients
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250g dried udon noodles (400g frozen or fresh)
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2 tbsp sesame oil
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1 onion, thickly sliced
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¼ head white cabbage, roughly sliced
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10 shiitake mushrooms
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4 spring onions, finely sliced
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4 tbsp mirin
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2 tbsp soy sauce
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1 tbsp caster sugar
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1 tbsp Worcestershire sauce (or vegetarian alternative)
Method
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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.
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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.