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Cabbage and shiitake udon noodles
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This speedy, nutritious noodle dish makes an easy supper. Cook double quantities and pack up the leftovers for lunch the next day.
1 tbsp sunflower oil
1 onion, thinly sliced
½ savoy cabbage, quartered, tough stalks removed, shredded
150g fresh shiitake mushrooms, sliced
4 tsp soy sauce
2 tsp mirin
1 tsp Japanese rice vinegar
275g fresh udon noodles
30g fresh root ginger, cut into matchsticks
½ tsp sesame oil
1. Heat the oil in a wok or large frying pan over a medium heat. Once hot, add the onion and fry, stirring often, for 5 minutes until it starts to soften and become burnished at the edges. Tip in the cabbage and mushrooms and stir-fry for 5 minutes more.
2. Pour in the soy sauce, mirin and vinegar along with the udon noodles. Stir well. Once the noodles are warmed through, take off the heat. Divide between 2 plates, scatter over the ginger and sprinkle with the sesame oil.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.