YAKI UDON

Yaki udon 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

Time 15m

Number Of Ingredients 10

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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)

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, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 35 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 3.3 milligram of sodium