These thick wheat noodles with mushrooms and cabbage are made for slurping – a lovely low-fat, low-calorie vegetarian supper
Prep:10 mins
Serves 2
250g dried udon noodles (400g frozen or fresh)2 tbsp sesame oil1 onion, thickly sliced¼ head white cabbage, roughly sliced10 shiitake mushrooms4 spring onions, finely sliced
STEP 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.STEP 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.
