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Yaki Udon

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  • Udon Noodles - 250g
  • Sesame Seed Oil - 2 tbs
  • Onion - 1 sliced
  • Cabbage - 0.25
  • Shiitake Mushrooms - 10
  • Spring Onions - 4
  • Mirin - 4 tbsp
  • Soy Sauce - 2 tbs
  • Caster Sugar - 1 tblsp
  • Worcestershire Sauce - 1 tblsp


  • 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.
  • 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.

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