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Yaki udon noodles
Fruit and vegetables
1
onion
, sliced
1
carrot
, cut in half lengthways, then into 5mm/¼in-thick diagonal slices
75g/2¾oz
shiitake mushrooms
, quartered
¼ sweetheart
cabbage
, cut into 1cm/½in wide strips
85–100g/3–3½oz
broccoli
, cut into small florets
3
spring onions
, sliced, green and white kept separate
2
garlic
cloves, crushed
2 tsp grated fresh
ginger
1 tbsp pickled
ginger
(optional), to serve
Tins, packets and jars
300g/10½oz cooked
udon noodles
Cooking ingredients
1 tbsp
sunflower oil
2 tbsp
soy sauce
1 tsp
rice vinegar
2 tsp
sesame oil
1 tsp
black sesame seeds
(optional)
Meat, fish and poultry
2 tbsp
mirin
Back to recipe
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