FRESH UDON NOODLES WHOLE FOODS RECIPES

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YAKI UDON RECIPE - BBC GOOD FOOD



Yaki udon recipe - BBC Good Food image

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

Provided by Jennifer Joyce

Categories     Dinner, Lunch, Main course, Supper

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 10

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)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 486 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 73 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 10 grams fiber, ProteinContent 12 grams protein, SodiumContent 3.3 milligram of sodium

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