Yaki udon noodles recipe
 This easy udon noodle dish is a simple take on yaki udon, Japanese stir-fried noodles. Use precooked soft udon noodles for ease; alternatively cook dry noodles according to the packet instructions before starting to stir-fry. Each serving provides 470 kcal, 14g protein, 66g carbohydrates (of which 22g sugars), 14g fat (of which 2g saturates), 13g fibre and 2.8g salt. 1 onion, sliced1 carrot, cut in half lengthways, then into 5mm/¼in-thick diagonal slices1 tbsp sunflower oil75g/2¾oz shiitake mushrooms, quartered¼ sweetheart cabbage, cut into 1cm/½in wide strips85–100g/3–3½oz broccoli, cut into small florets3 spring onions, sliced, green and white kept separate2 garlic cloves, crushed2 tsp grated fresh ginger300g/10½oz cooked udon noodles 2 tbsp mirin 2 tbsp soy sauce1 tsp rice vinegar2 tsp sesame oil1 tsp black sesame seeds (optional)1 tbsp pickled ginger (optional), to serve 1 onion, sliced 1 carrot, cut in half lengthways, then into 5mm/¼in-thick diagonal slices 1 tbsp sunflower oil 75g/2¾oz shiitake mushrooms, quartered ¼ sweetheart cabbage, cut into 1cm/½in wide strips 85–100g/3–3½oz broccoli, cut into small florets 3 spring onions, sliced, green and white kept separate 2 garlic cloves, crushed 2 tsp grated fresh ginger 300g/10½oz cooked udon noodles 2 tbsp mirin 2 tbsp soy sauce 1 tsp rice vinegar 2 tsp sesame oil 1 tsp black sesame seeds (optional) 1 tbsp pickled ginger (optional), to serve Method Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden.Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender.Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through.Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked. Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden. Put the onion, carrot and sunflower oil into a wok and cook over a medium heat for about 6–7 minutes, stirring frequently, until the onion is just starting to turn golden. Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender. Add the mushrooms, cabbage and broccoli to the wok along with the white parts of the spring onions, the garlic and grated ginger. Stir-fry over a medium heat for about 2 minutes, until the vegetables are tender. Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through. Add the noodles, mirin, soy sauce and rice vinegar and stir-fry until the noodles are hot through. Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked. Drizzle with sesame oil and scatter with the green parts of the spring onions and the sesame seeds, if using, and top with a little pickled ginger, if liked.