Chicken teriyaki skewers with griddled spring onions
These simple chicken kebabs are flavoured with a sweet soy sauce marinade and served with charred spring onions
Yaki udon (stir-fried udon noodles)
Serves 2
Easy
Prep:
Cook:
These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper
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- 250g dried udon noodles(400g frozen or fresh)
- 2 tbsp sesame oil
- 1 onionthickly sliced
- ¼ head white cabbageroughly sliced
- 10 shiitake mushrooms
- 4 spring onionsfinely sliced
For the sauce
- 4 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp caster sugar
- 1 tbsp Worcestershire sauce(or vegetarian alternative)
Nutrition: per serving
- kcal486low
- fat14glow
- saturates2g
- carbs73g
- sugars35g
- fibre10g
- protein12g
- salt3.3g
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.
