Instruction

• Boil some water in a large saucepan
• Add 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
• Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened
• Add the mushrooms and some spring onions, and sauté for 1 more min
• 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