I feel like it’s the beginning of the new and exciting road for me and the noodles in general. This dish was super simple and really tasty, I’d have another bowl straight away, but must leave it for a certain Florian, who’s late for dinner yet again.

GF has run a nice little article about noodles in general, about ramen, udon and other noodles and I thought it’s time to broaden the horizons, as all the noodles I ever cook are the egg ones in a stir fry. Ocado brought all the goods today, including shiitake mushrooms and the udon noodles. Next time I’ll try dry or frozen udon,  the ready- to-wok one was yummy though.

Simple sauce made of 4 tbsps of mirin, 2 tbsps of soy sauce, 1 tbsp caster sugar and 1 tbsp Worcestershire sauce got made first, chopped 2 shallots, some chinese cabbage ( instead of the white one, I like the delicacy of it), about 10 shiitake mushrooms, good handful of spring onions,fried it up on sesame oil, added the noodles, when cooked, then the sauce and let it cook until sticky and piping hot.  A final garnish of more spring onions and ready to eat.

Loved it, the only thing I’ll definitely be changing is the size of the portion, the author reckons 250 g of udon noodles feeds 2 people. I used 300 g and I’m thinking- popcorn and soon, for the new episode of “The Walking Dead”. 🙂