This easy noodle dish is a simple take on yaki udon, Japanese stir-fried noodles. Use precooked soft udon noodles for ease; alternatively, cook dry noodles according to the packet instructions before starting to stir-fry.
- 1 onion, sliced
- 1 carrot, in half lengthways, then into 5mm/¼in-thick diagonal slices
- 1 tbsp sunflower oil
- 75g/2¾oz shiitake mushrooms, quartered
- ¼ sweetheart cabbage, cut into 1cm/½in wide strips
- 85–100g/3–3½oz broccoli, cut into small florets
- 3 spring onions, sliced, green, and white kept separate
- 2 garlic cloves, crushed
- 2 tsp grated fresh ginger
- 300g/10½oz cooked udon noodles
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 2 tsp sesame oil
- 1 tsp black sesame seeds (optional)
- 1 tbsp pickled ginger (optional), to serve
- Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden.
- Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender.
- Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through.
- Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked.