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.

About Yaki Udon

Yaki Udon is a delightful Japanese stir-fry dish that has earned its place in the hearts (and stomachs) of food enthusiasts. Picture this: chewy udon noodles, bathed in a salty, umami-rich sauce, mingling with your choice of protein and vibrant vegetables. It’s a symphony of flavors, served up in izakayas (Japan’s casual pubs) as a late-night meal or snack.

The star of the show? Those thick, wheat-based udon noodles – hearty and satisfying. Traditionally, pork (either ground or pork belly) takes center stage, but beef, chicken, seafood, or even tofu can step into the spotlight. As for veggies, the stage is yours: carrots, scallions, mushrooms, and bell peppers all dance harmoniously in the wok.

Yaki Udon shares its culinary DNA with Yakisoba, another beloved Japanese noodle stir-fry. The story goes that post-World War II, a noodle shop faced a yakisoba noodle shortage due to food constraints. Ingeniously, they swapped in chewy udon noodles, and voilà – a new specialty dish was born.

So, whether you’re savoring it at an izakaya or whipping it up at home, Yaki Udon promises a comforting, flavor-packed experience. Ready in just 25 minutes, it’s a savory celebration of Japanese cuisine!