Yaki udon noodles
This easy udon noodle dish is a simple take on yaki udon, Japanese stir-fried noodles. Use precooked soft udon noodles for ease; alternatively cook dry noodles according to the packet instructions before starting to stir-fry.
Each serving provides 470 kcal, 14g protein, 66g carbohydrates (of which 22g sugars), 14g fat (of which 2g saturates), 13g fibre and 2.8g salt.
Ingredients
- 1 onion, sliced
- 1 carrot, cut in half lengthways, then into 5mm/¼in-thick diagonal slices
- 1 tbsp sunflower oil
- 75g/2¾oz shiitake mushrooms, quartered
- ¼ sweetheart cabbage, cut into 1cm/½in wide strips
- 85–100g/3–3½oz broccoli, cut into small florets
- 3 spring onions, sliced, green and white kept separate
- 2 garlic cloves, crushed
- 2 tsp grated fresh ginger
- 300g/10½oz cooked udon noodles
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 2 tsp sesame oil
- 1 tsp black sesame seeds (optional)
- 1 tbsp pickled ginger (optional), to serve
Method
Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden.
Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender.
Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through.
Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked.
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