Yaki Udon Noodles

Name: Yaki Udon Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Japanese
Ingredients: 1 onion, sliced; 1 carrot, cut in half lengthways, then into 5mm/¼in-thick diagonal slices; 1 tbsp olive 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

4 steps

Prep:10minCook:30min

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.

Updated at: Tue, 12 Sep 2023 12:31:21 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories462.5 kcal (23%)

Total Fat12.3 g (18%)

Carbs74.8 g (29%)

Sugars9.5 g (11%)

Protein13.7 g (27%)

Sodium1966.7 mg (98%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1onion

sliced

1carrot

cut in half lengthways, then into 5mm/ 1/4in-thick diagonal slices

1 Tbspolive oil

75gshiitake mushrooms

quartered

0.25sweetheart cabbage

cut into 1cm/ 1/2in wide strips

85gbroccoli

cut into small florets

3spring onions

sliced, green and white kept separate

2garlic cloves

crushed

2 tspfresh ginger

grated

300gudon noodles

cooked

2 Tbspmirin

2 Tbspsoy sauce

1 tsprice vinegar

2 tspsesame oil

1 tspblack sesame seeds

optional

1 Tbsppickled ginger

optional, to serve

Instructions

Step 1

Put the onion, carrot and olive oil into a wok and cook over medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden.

Step 2

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.

Step 3

Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through.

Step 4

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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