Ingredients

• 200 g dried udon noodles
• 3 tbsp soy sauce
• 2 tbsp mirin (Japanese sweet rice wine)
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 2 cloves garlic, finely chopped
• 1 small onion, thinly sliced
• 150 g shiitake mushrooms, sliced
• 100 g pak choi, cut into strips
• Two spring onions, sliced
• Sesame seeds for garnish

Instructions

1. Cook the udon noodles in a large pot of boiling water for about 10 minutes, until soft but still slightly firm. Drain and rinse them under cold water, set aside.
2. In a small bowl, mix the soy sauce, mirin, and sugar until the sugar is dissolved.
3. Heat the oil in a large pan over medium heat. Add the garlic and cook for one minute, until it releases its aroma.
4. Add the sliced onion and shiitake mushrooms to the pan, and sauté until the onions are soft and the mushrooms are lightly browned.
5. Fold in the pak choi and cook for an additional 2 minutes, until it begins to wilt.
6. Add the cooked udon noodles and pour the soy sauce mixture over them. Mix well so the noodles are coated with the sauce.
7. Remove the pan from the heat, top the udon noodles with sliced spring onions and a sprinkle of sesame seeds.

Protein variations

To add protein to your udon noodle recipe, you can add slices of chicken, shrimp, or tofu to the dish. If you choose chicken, cook it through before adding the onions and mushrooms. For tofu, use firm tofu cut into cubes and fry until golden together with the mushrooms.