Yaki Udon
A Japanese dinner. Ready in about 38 minutes. Difficulty: medium.
- 23 minPrep (about)
- 15 minCook (about)
- 38 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 9 oz udon noodles
Fresh & other
- 1 onion
- ¼ cabbage
- 10 shiitake mushrooms
- 4 green onions Shopping tip: Green onions (scallions).
- ¼ cup mirin
- 1 tbsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
Sauces & oils
- 2 tbsp sesame seed oil
- 2 tbsp soy sauce
- 1 tbsp worcestershire sauce
How to make it
Steps in our own plain words.
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Boil some water in a large pot.
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Add 1 cup + 1 tbsp cold water plus the udon noodles.
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If using frozen or fresh noodles, heat for 2 mins until al dente.
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Dried will take longer, around 5-6 mins.
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Drain.
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Leave in the colander.
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Heat 1 tbsp of the oil.
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Add the onion and cabbage.
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Cook for 5 mins until softened.
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Add the mushrooms and some spring onions.
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Cook for 1 more min.
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Pour in the rest of the sesame oil and the noodles.
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If using cold noodles, them heat through before adding your ingredients for your sauce – otherwise tip in straight away.
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Keep mix-frying until sticky and piping hot.
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Sprinkle with the remaining spring onions.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.