Save to your scrapbook
Cabbage and shiitake udon noodles
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Average user rating