Need: Udon noodles, red onion, green pepper, carrot, Cabbage, small piece of ginger, leek, 1-2 tbsp dark sesame oil, 1-2 tbsp soy sauce, 1 tbsp rice vinegar (white wine vinegar if you don’t have rice vinegar), katsuboshi (optional)

1.Put your kettle on to boil.

2. Peel and slice your carrots, red onion and ginger

3. Heat some sesame oil in a frying pan and add the carrots, red onion and ginger.

4. Slice the leek into long diagonal pieces and add to the pan.

5. De-seed and slice the pepper, adding and stirring as you do.

6. Cook the Udon noodles according to the packet instructions minus one minute, if using pre-boiled Udon just soak them for a couple of minutes and drain. You don’t want the Udon overcooked.

7. Season the vegetables with salt and pepper. 8. Add the soy sauce, rice vinegar and stir in the noodles. 

9. Serve with Katsuboshi thrown on top.

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