Yaki Udon

Begin by bringing a large saucepan of water to a rolling boil. To ensure that the thick udon noodles cook evenly and retain their perfect chewy texture, add 250ml of cold water along with the noodles. This clever step slows down the cooking process, giving the noodle interiors time to soften without turning mushy. If you are using frozen or fresh udon noodles, cook them for about 2 minutes until they reach an al dente firmness; dried noodles require a bit more patience—approximately 5 to 6 minutes. Once cooked, drain the noodles thoroughly and set them aside in a colander to avoid any sogginess. Next, warm 1 tablespoon of sesame seed oil in a large frying pan or wok over medium heat. Add the sliced onion and roughly chopped cabbage, sautéing them gently for about 5 minutes until they become tender and slightly caramelized, bringing out their natural sweetness. Introduce the shiitake mushrooms and chopped spring onions to the pan, continuing to sauté for another minute to meld the flavors beautifully. Pour in the remaining tablespoon of sesame oil, then add your drained udon noodles; if your noodles have cooled, gently toss them in the pan just until they're warmed through, then proceed. If the noodles are freshly cooked and still hot, go straight to the sauce. In a small bowl, combine the mirin, soy sauce, caster sugar, and Worcestershire sauce to create a luscious, sticky sauce. Pour this sauce evenly over the stir-fry and keep the ingredients moving in the pan, stir-frying until the sauce thickens slightly and everything is piping hot. This ensures the flavors cling wonderfully to every strand of noodle and every vegetable morsel. Finally, sprinkle with the remaining spring onions before serving to add a fresh and vibrant finish. For an extra touch, serve your Yaki Udon with a side of pickled ginger or a light drizzle of chili oil to elevate its taste profile.