Meat Free Recipes

This week’s meat free recipe: Yaki udon

This week’s meat free recipe: Yaki udon

Yaki udon

Serves 2

Yaki udon are thick noodles with mushrooms and cabbage, it is low fat and low in calories also perfect for a vegetarian dinner


  • 250g dried udon noodles
  • 2 tbsp sesame oil
  • 1 onion (thickly sliced)
  • 1/4 head white cabbage (roughly sliced)
  • 10 shiitake mushrooms
  • 4 spring onions (finely sliced)

For the sauce:

  • 4 tbsp mirin
  • 2 tbsp caster sugar
  • 1 tbsp worcestershire sauce or a vegetarian alternative


  1. Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. If using frozen or fresh noodles, cook for 2 minutes, dried will take longer, around 5-6 minutes. Drain and leave in the colander.
  2. Heat 1 tbsp of the oil, add the onion and cabbage and fry quickly for 5 minutes until softened. Add the mushrooms and some spring onions, and fry quickly for 1 more minute. 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.

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