Yaki Udon
Yaki Udon — a delightful vegetarian dish from Japan.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Japanese, LowCalorie, Vegetarian, Vegan, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 250 g udon noodles
- 2 tsp sesame seed oil
- 1 g onions
- 0.25 pcs cabbage
- 10 pcs shiitake mushrooms
- 4 g spring onion
- 4 ml mirin
- 2 ml soy sauce
- 1 g caster sugar
- 1 ml worcestershire sauce
Instructions
- In a large saucepan, bring water to a boil.
- Once boiling, mix in 250ml of cold water.
- Introduce the udon noodles into the saucepan.
- For frozen or fresh noodles, allow them to cook for 2 minutes, or until they are al dente.
- For dried noodles, let them cook for 5 to 6 minutes.
- Drain the noodles and set them aside in a colander.
- In a separate pan, warm 1 tablespoon of oil.
- Add the chopped onion and cabbage to the heated pan.
- Cook the onion and cabbage for 5 minutes, or until they are tender.
- Incorporate the mushrooms and some chopped spring onions into the pan.
- Continue to sauté for an additional minute.
- Add the remaining sesame oil along with the cooked noodles.
- If the noodles are cold, allow them to warm up before mixing in the sauce ingredients.
- If the noodles are hot, go ahead and add the sauce ingredients immediately.
- Stir-fry the combination until it becomes sticky and thoroughly heated.
- Garnish with the leftover spring onions.