Danielle Alvarez’s spicy shiitake and cabbage udon

Name: Danielle Alvarez’s spicy shiitake and cabbage udon
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 4 large eggs; 1 tbsp grapeseed (or other neutral-flavoured) oil; ½ brown onion, thinly sliced; 200g shiitake mushrooms, sliced; 400g green cabbage, thinly sliced; 1 tbsp ginger, peeled and finely minced; 60g unsalted butter; 1 tsp sugar; 100ml soy sauce; 60ml mirin; 2 tbsp gochujang (use 1 tbsp if you prefer it less spicy); ½ tsp sesame oil; 400g wok-ready udon (or 200g dried udon, cooked according to packet instructions)

Danielle Alvarez

July 25, 2023

Spicy shitake and cabbage udon.William Meppem

easyTime:< 30 minsServes:4

Udon noodles are thick, chewy Japanese noodles made from wheat. They beautifully absorb the sauces and flavours of whatever you toss them with, and work just as well in brothy soups as they do in a quick stir-fry like this one. You can buy frozen udon, dried udon or “wok-ready” udon (which is ready to be cooked as soon as you put it in the pan). Whatever type you use, have your cooked noodles ready before you begin. This dish comes together quickly and offers maximum satisfaction on a cold winter’s night.

Ingredients

4 large eggs
1 tbsp grapeseed (or other neutral-flavoured) oil
½ brown onion, thinly sliced
200g shiitake mushrooms, sliced
400g green cabbage, thinly sliced
1 tbsp ginger, peeled and finely minced
60g unsalted butter
1 tsp sugar
100ml soy sauce
60ml mirin
2 tbsp gochujang (use 1 tbsp if you prefer it less spicy)
½ tsp sesame oil
400g wok-ready udon (or 200g dried udon, cooked according to packet instructions)

TO GARNISH

sesame seeds, toasted
4 spring onions, light- and dark-green parts sliced thinly

Method

Step 1
Bring a small pot of water to the boil and carefully lower the eggs into it. Cook them for precisely 6 minutes, then remove and run under cold water to stop the cooking process. When completely cool, carefully peel and set aside.
Step 2
Heat a wok or a large pan over high heat and add the oil, onion and mushrooms. Fry for about a minute, then add the cabbage, ginger and butter and cook until the cabbage has begun to wilt (about 1 minute). Add the sugar, soy sauce, mirin, gochujang and sesame oil along with ½ cup of water and toss to combine.
Step 3
Stir through the cooked udon and simmer until most of the liquid has cooked out and the noodles are well-coated.
Step 4
Divide the noodles into four bowls, topping each serve with a whole egg, to split in half just before eating. Garnish with a sprinkling of sesame seeds and sliced spring onions.