Yaki Udon

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 250g Udon Noodles
• 2 tbs Sesame Seed Oil
• 1 sliced Onion
• 0.25 Cabbage
• 10 Shiitake Mushrooms
• 4 Spring Onions
• 4 tbsp Mirin
• 2 tbs certified gluten-free coconut aminos
• 1 tblsp Caster Sugar
• 1 tblsp certified gluten-free Worcestershire sauce

Directions

1. 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.
2. 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.