Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
JAPANESE · VEGETARIAN
Yaki Udon
Ingredients
2
Udon Noodles250g
Sesame Seed Oil2 tbs
Onion1 sliced
Cabbage0.25
Shiitake Mushrooms10
Spring Onions4
Mirin4 tbsp
Soy Sauce2 tbs
Caster Sugar1 tblsp
Worcestershire Sauce1 tblsp
Method
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.
Recipe data: TheMealDB · Powered by Bee Solutions
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Tom Collins
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