התמונה להמחשה בלבדYaki Udon
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. In yaki udon, Udon Noodles, tbs Sesame Seed Oil and sliced Onion are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Boil 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.
- 2Heat 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.
Nutrition
- Calories
- 320
- Protein
- 4.5g
- Carbs
- 21.8g
Recommended Equipment & Products
- Food processor
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Chef tips
For a rich vegetarian option, add seared tofu cubes or shiitake mushrooms. Children will enjoy helping to sprinkle toasted sesame seeds over the dish for added colour and a wonderful crunch.
Culinary reasoning
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. In yaki udon, Udon Noodles, tbs Sesame Seed Oil and sliced Onion are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.