Ingredients
- Oyster sauce 2 tbsp
- Soya sauce 2 tbsp
- Dark soya sauce 1 tbsp
- Rice vinegar 2 tbsp
- Spinneysfood Extra Fine Caster Sugar 1 tsp
- Sesame oil 2 tbsp
- Udon noodles 400g
- Garlic 2 cloves
- Spinneysfood Spring Onions 6
- Green cabbage 1, small
- Spinneysfood Pure Sunflower Oil 2 tbsp
- Spinneysfood Shiitake Mushrooms 7 Spinneysfood Shiitake Mushrooms
- Bonito flakes 30g, optional
Nutrition (Per serving)
- 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."
Yaki udon
Japanese 10 Mins Prep ยท 10 Mins Cook
- In 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.