These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper
- 250g dried udon noodles (400g frozen or fresh)
- 2 tbsp sesame oil
- 1 onion, thickly sliced
- ¼ head white cabbage, roughly sliced
- 10 shiitake mushrooms
- 4 spring onions, finely sliced
- 4 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp caster sugar
- 1 tbsp Worcestershire sauce (or vegetarian alternative)
MethodAdd 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.
- 1 tbsp olive oil
- 1 onion, thickly sliced
- 2 tbsp medium curry powder
- 400ml can coconut milk
- 1 tbsp clear honey
- 2 tbsp soy sauce, plus extra to serve (optional)
- 300g pack stir-fry vegetables
- 200g tofu, cut into bite-sized cubes
- 2 x 150g packs straight-to-wok udon noodles
- 4 spring onions, sliced diagonally
- Heat the oil in a large wok or saucepan and add the onion. Cook for a couple of mins to soften, then stir in the curry powder and cook for 1 min. Gradually add the coconut milk, stirring all the time, until saucy. Add 600ml water to the pan, then stir in the honey and soy sauce. Bring to the boil and cook for 5 mins.
- Add the stir-fry vegetables, tofu and udon to the pan, cover and cook for another 3-4 mins. Taste, season and add a little more soy sauce, if you like. Divide between bowls and scatter with the spring onions.
- 3 tbsp miso paste or miso glaze
- 3 tbsp mirin
- 3 tbsp soy sauce
- 2 garlic cloves, crushed
- 1 tbsp sesame oil
- 4 large or 8 small Portobello mushrooms
- 3 x 150g packs straight-to-wok udon noodles
- 1 tbsp sesame seeds, toasted
- 4 spring onions, finely sliced on an angle
- Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
- About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.
- 1 vegetable stock cube
- 50ml teriyaki sauce
- 1 tbsp vegetable oil
- 140g chestnut mushroom, sliced
- ½ bunch spring onions, thinly sliced
- 140g udon noodle
- 200g bag spinach
- In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
- Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.