NewsBite

Advertisement
Good Food logo

Danielle Alvarez’s spicy shiitake and cabbage udon

Danielle Alvarez
Danielle Alvarez

Advertisement
Spicy shitake and cabbage udon.
Spicy shitake and cabbage udon.William Meppem

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.

Advertisement

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

  1. 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.

  2. 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.

  3. Step 3

    Stir through the cooked udon and simmer until most of the liquid has cooked out and the noodles are well-coated.

  4. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Danielle AlvarezDanielle Alvarez is a chef, recipe writer and host of Good Food Kitchen.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Danielle Alvarez

Original URL: https://www.theage.com.au/goodfood/recipes/danielle-alvarez-s-spicy-shiitake-and-cabbage-udon-20230725-p5dr7k.html