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Japanese yaki udon
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125g dried udon noodles
2 tbsp mirin
1 tbsp Japanese rice vinegar
3 tbsp soy sauce
3 tbsp HP sauce
1 tbsp sesame oil
1 onion, sliced into half moons
1 garlic clove, chopped 8 shiitake mushrooms, halved
1 red pepper, sliced 100g cavolo nero, roughly chopped
1 tbsp black or white sesame seeds, toasted
1 Cook the noodles according to pack instructions, drain, then rinse under cold water and set aside. Meanwhile, mix together the mirin, rice vinegar and soy and HP sauces.
2 Heat the oil in a large wok over a high heat. Add the onion, garlic, mushrooms and red pepper, and stir-fry until slightly softened – about 3 minutes. Add the cavolo nero and fry for another minute. Add the sauce and noodles and stir-fry until hot and sticky. Sprinkle with the sesame seeds and serve.
Typical values per serving:
This recipe was first published in March 2017.