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For the sauce

Nutrition: per serving

  • kcal486
    low
  • fat14g
    low
  • saturates2g
  • carbs73g
  • sugars35g
  • fibre10g
  • protein12g
  • salt3.3g
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Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, March 2015

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Comments, questions and tips (15)

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Overall rating

A star rating of 4.2 out of 5.52 ratings

MummyNuNu

Cooked for the first time and my family loved it. Definitely a store cupboard food for last minute dinner. I added a tablespoon of dark soy sauce to add some flavours and colour. I did not add sugar. The mirin is sweet enough.

dave6376 avatar

dave6376

This works perfectly with a 300g pack of straight-to-wok Udon noodles. I agree with the advice to omit the sugar - the mirin is sweet enough on its own.

tnnmt116HMEiDmT

This Yaki Udon looks simple and delish! I used coconut oil/flakes instead of sugar to my version.

AnyaB

Such a delicious and easy recipe - great for a mid-week meal.

gabycooks

A star rating of 3 out of 5.

This was basically just fine - we didn't dislike it but equally it didn't blow us away. The upside is that it was nice and quick to make. We added Golden Mountain Seasoning Sauce for a bit of additional flavour.

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