Yaki Udon
Yaki udon is a stir-fried noodle dish where the real magic happens in the pan. The technique of cooking udon directly in a hot wok or skillet creates caramelized, crispy edges that contrast beautifully with the tender centers, a textural contrast the Japanese call "yaki." The mirin adds subtle sweetness that balances soy sauce's salt, while sesame oil provides the aromatic backbone that ties everything together with just a few drops.
Instructions
Boil some water in a large saucepan.
Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through).
If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins.
Drain and leave in the colander.
Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened.
Add the mushrooms and some spring onions, and sauté for 1 more min.
Pour in the remaining sesame oil and the noodles.
If using cold noodles, let them heat through before adding the ingredients for the sauce – otherwise tip in straight away and keep stir-frying until sticky and piping hot.
Sprinkle with the remaining spring onions..
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