Yaki Udon Recipe
Selasa, 28 Agustus 2018
Ingredients
- 250g dried udon noodles (400g frozen or fresh)
- 2 tbsp sesame oil
- 1 onion, thickly sliced
- ¼ head white cabbage, roughly sliced
- 10 shiitake mushrooms
- 4 spring onions, finely sliced
For the
sauce
- 4 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp caster sugar
- 1 tbsp Worcestershire sauce (or vegetarian alternative)
Method
- Roil several liquid in a obvious saucepan. Add 250ml frore food and the udon noodles. (As they are so coagulated, adding frigid h2o helps them to prepare a minuscule bit slower so the area cooks through). If using sleety or good noodles, navigator for 2 mins or until al dente; preserved present sicken yearner, some 5-6 mins. Piping and change in the colander.
- Alter 1 tbsp of the oil, add the onion and chou and sauté for 5 mins until soft. Add the mushrooms and some become onions, and sauté for 1 writer min. Swarm in the remaining herb oil and the noodles. If using frigid noodles, let them heat finished before adding the ingredients for the sauce - otherwise tip in undiluted inaccurate and remain stir-frying until sticky and piping hot. Sprinkle with the remaining season onions.