| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Other |
| Preparation | Moderate |
| Calories | 387 |
| Fat | 11g |
| Saturates | 1g |
| Protein | 16g |
| Carbs | 57g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a small bowl, combine the oyster sauce, soya sauce, dark soya sauce, vinegar, caster sugar and sesame oil to make the sauce then set aside.
Place the frozen udon noodles in a bowl of hot water and soak for 1-2 minutes until they loosen. Using chopsticks or tongs, gently separate them being careful not to break them. Drain and set aside.
Mince the garlic and slice 5 spring onions. Finely slice the cabbage into thin ribbons. Heat 1 tablespoon of oil in a wok or large skillet over a high heat. Stir-fry the cabbage for 2-3 minutes until they soften. Add the garlic and spring onions, and stir-fry for a further 30 seconds. Add the noodles and sauce to the wok. Toss well until everything is evenly coated and heated through.
Thinly slice the mushrooms and heat a pan with the remaining oil to high heat. Add the mushrooms to the pan and cook until lightly golden. Add them to the wok with the noodles.
Transfer the noodles to serving plates. Finely slice the remaining spring onion lengthways. Top the noodles with the spring onion strips and bonito flakes, if using, and serve.
