Yaki Udon’ with Shitake Mushrooms, Cabbage, Sesame & Soy

Prepare Ingredients:

Put a pot of water on to boil (for step 2). Peel and cut ³⁄₄ of the onion into 1 cm wedges (you will have left over). Julienne the carrot. Thinly slice spring onion on a slight angle, keeping the white and green parts separate. Cut cabbage into 2cm square pieces. Remove stem (and discard) of the shitake mushrooms and thinly slice the caps.

Cook Udon Noodles:

Once water is boiling, add udon noodles and cook for 8 minutes and drain well.

Cook Onion, Carrot & Cabbage:

Meanwhile, heat a pan over medium high heat with some oil (enough to cover the base) and add onion wedges, carrot and cabbage, cooking for 3 minutes.

Add Remaining Veg:

Add sesame oil (to taste), shitake mushrooms, white parts of the spring onion and continue to stir fry until vegetables are just tender, about 3 minutes.

Add Udon & Sauce:

Carefully add udon noodles and YPI yaki udon sauce, tossing gently to combine and coat. Stir fry a further minute until warmed through.

You Plate It:

Divide noodles between bowls, and garnish with green parts of spring onion. Enjoy!