Yaki Udon Stir-Fried Noodles with Cabbage and Shiitake
Yaki udon is a Japanese stir-fry of thick, chewy wheat noodles tossed with vegetables in a glossy, sweet and savory sauce. This version keeps it simple with cabbage, onion and shiitake, making it a quick vegetarian-friendly dinner that is ready in about 15 minutes.
Preparation Steps
Bring a large pan of water to a boil. Add the udon along with 1 cup (250 ml) cold water, which slows the boil so the thick noodles cook through evenly.
Cook fresh or frozen noodles for about 2 minutes and dried noodles for 5 to 6 minutes, until tender but still chewy. Drain and rinse briefly under cold water.
Stir the mirin, soy sauce, sugar and Worcestershire sauce together in a small bowl until the sugar dissolves.
Heat 1 tablespoon of sesame oil in a wok or large skillet over high heat. Stir-fry the onion and cabbage for about 5 minutes, until softened and lightly browned.
Add the mushrooms and half the green onions and stir-fry for 1 minute more.
Add the remaining sesame oil and the noodles and toss until the noodles are hot. Pour in the sauce and keep stir-frying for 1 to 2 minutes, until the noodles are glossy, sticky and steaming.
Serve straight away, sprinkled with the rest of the green onions.
Tips & Variations
- Rinsing the cooked noodles washes off surface starch so they do not clump together in the wok.
- Add thinly sliced chicken, pork or shrimp with the onion and cook until done (chicken to 165°F/74°C), or use carrots and bell peppers in place of the cabbage.
- Refrigerate leftovers for up to 3 days and reheat in a skillet with a splash of water until steaming hot.
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