Yaki Udon

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.

• 250g of Udon Noodles
• 2 tbs of Sesame Seed Oil
• 1 sliced of Onion
• 0.25 of Cabbage
• 10 of Shiitake Mushrooms
• 4 of Spring Onions
• 4 tbsp of Mirin
• 2 tbs of Soy Sauce
• 1 tblsp of Caster Sugar
• 1 tblsp of Worcestershire Sauce