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Yaki udon

These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 486
  • Carbohydrates 73
  • Saturated Fat 2
  • Sugar 35
  • Protein 12
  • Fat 14
  • Fibre 10
  • Salt 3.3

Nutrition per serving

  • Calories 486
  • Carbohydrates 73
  • Saturated Fat 2
  • Sugar 35
  • Protein 12
  • Fat 14
  • Fibre 10
  • Salt 3.3

Ingredients

  • 250g dried udon noodles (400g frozen or fresh)
  • 2 tbsp sesame oil
  • 1 onion, thickly sliced
  • ¼ head white cabbage, roughly sliced
  • 10 shiitake mushrooms
  • 4 spring onions, finely sliced
  • 4 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tbsp caster sugar
  • 1 tbsp Worcestershire sauce (or vegetarian alternative)

Method

  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.