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Yaki udon

Serves:

2

Cook Time:

15

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Notes

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Ingredients

  • 3 tbsp. mirin

  • 3 tbsp. soy sauce

  • 1 tbsp. honey

  • 1 tbsp. Worcestershire sauce

  • 1 tbsp. sesame oil

  • 1 red onion, finely sliced

  • 1/4 white cabbage, finely sliced

  • 200g chestnut mushrooms, sliced

  • 1 carrot,grated

  • 1 pepper, finely sliced

  • 300g (2 portions) straight-to-wok udon noodles

  • 3 spring onions, sliced

  • 1 tsp. sesame seeds

  • 1 lime, cut into wedges

Method

  1. Before you start cooking, combine the sauce ingredients - the mirin, soy sauce, honey and Worcestershire sauce.

  2. Heat the sesame oil in a wok or large frying pan over a medium high heat and add the red onion and cabbage. Stir-fry for 2 minutes, before adding the mushrooms, carrot and pepper. Stir-fry for a further 2 minutes.

  3. Add the noodles and the sauce and stir-fry until everything is warmed through.

  4. Serve topped with the spring onions, sesame seeds, and a wedge of lime on the side.

Nutrition

kcal

427

fat

8.4

sat fat

1.2

carbs

84.1

sugars

26

fibre

8.7

protein

9

salt

2

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