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Best Yaki Udon in Toronto

Yaki Udon

What the real thing tastes like

Real ingredients (via TheMealDB): 250g Udon Noodles, 2 tbs Sesame Seed Oil, 1 sliced Onion, 0.25 Cabbage, 10 Shiitake Mushrooms, 4 Spring Onions, 4 tbsp Mirin, 2 tbs Soy Sauce, 1 tblsp Caster Sugar, 1 tblsp Worcestershire Sauce

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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.

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