Ingredients
- Udon Noodles (250g)
- Sesame Seed Oil (2 tbsp)
- Onion (1 sliced)
- Cabbage (250g)
- Shiitake Mushrooms (10 pieces)
- Spring Onions (4)
- Mirin (4 tbsp)
- Soy Sauce (2 tbsp)
- Caster Sugar (1 tbsp)
- Worcestershire Sauce (1 tbsp)
Instructions
Steps
- In a large saucepan, bring water to a boil. Combine 250ml of cold water with the udon noodles. This will help them cook evenly. If using fresh or frozen noodles, cook for about 2 minutes or until they are al dente; dried noodles will take around 5-6 minutes. Drain and set aside in a colander.
- Heat 1 tablespoon of sesame seed oil in a pan. Add 1 sliced onion and 0.25 head of cabbage, cooking for about 5 minutes until they soften.
- Add 10 shiitake mushrooms and some spring onions (reserve a few for garnish) to the pan, and sauté for another minute.
- Pour in the remaining sesame oil and the cooked udon noodles. If using cold noodles, let them heat thoroughly before adding the sauce ingredients. Otherwise, add the sauce ingredients right away and stir-fry until everything is hot and sticky.
- Garnish with the remaining spring onions before serving.