Yaki Udon Recipe

Bring a large saucepan of water to a boil. Add 250ml cold water and the udon noodles. The cold water helps the thick noodles cook more evenly all the way through.

If you're using frozen or fresh noodles, cook them for about 2 minutes, or until they're al dente. Dried noodles will take a bit longer, usually around 5–6 minutes. Once cooked, drain the noodles and let them sit in the colander.

Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat. Add the sliced onion and cabbage, then sauté for about 5 minutes until they've softened slightly. Stir in the shiitake mushrooms and some of the sliced spring onions, cooking for another 1 minute.

Pour in the remaining sesame oil and the cooked udon noodles. If your noodles are cold, let them heat through in the pan for a minute or two before adding the sauce ingredients. Otherwise, add the sauce right away and continue stir-frying until the noodles are sticky and piping hot. Finish by sprinkling the remaining spring onions over the top.