VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we're talking about

Yaki udon

Preparation and cooking time

• Prep:10 mins
• Cook:5 mins
• Easy
• Serves 2

These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper

Ingredients

• 250g dried udon noodles (400g frozen or fresh)
• 2 tbsp sesame oil
• 1 onion, thickly sliced
• ¼ head white cabbage, roughly sliced
• 10 shiitake mushrooms
• 4 spring onions, finely sliced

For the sauce

• 4 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp caster sugar
• 1 tbsp Worcestershire sauce (or vegetarian alternative)

Method

STEP 1

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.

STEP 2

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.

And as always have a chilled day from the Viking