Yaki Udon

Instructions

1. 1

   Boil Udon Noodles

   12 min

   In a large saucepan, fill with water and bring it to a rolling boil. Combine 250g of udon noodles with 250ml of cold water to help them cook more evenly. If you are using fresh or frozen noodles, they will need about 2 minutes to reach an al dente texture; for dried noodles, allow 5-6 minutes. Once cooked, drain the noodles in a colander and set them aside to prevent sticking.

2. 2

   Sauté Onion and Cabbage

   5 min

   In a large frying pan, heat 1 tablespoon of sesame seed oil over medium heat until it shimmers. Add 1 sliced onion and 250g of cabbage, stirring frequently for about 5 minutes until the vegetables soften and the onion becomes translucent. Look for a slightly wilted appearance in the cabbage to know it's ready.

3. 3

   Add Mushrooms and Spring Onions

   2 min

   Introduce 10 shiitake mushrooms and a handful of spring onions to the pan, saving a few for garnishing later. Sauté the mixture for an additional minute, allowing the mushrooms to soften and release their flavors into the dish. The mushrooms should become tender and fragrant at this point.

4. 4

   Combine Noodles and Sauce

   8 min

   Pour in the remaining sesame oil and add the reserved udon noodles to the pan. If your noodles are cold, allow them to heat thoroughly before incorporating the sauce ingredients. If they are warm, add the sauce ingredients immediately and stir-fry everything together until the noodles are heated through and coated in a sticky glaze, about 2-3 minutes.

5. 5

   Garnish and Serve

   2 min

   Before serving, sprinkle the remaining spring onions on top for a burst of color and flavor. Serve the Yaki Udon hot, and enjoy the delightful combination of textures and tastes in this dish.