Yaki Udon

Preparation – 15 minutes

Remove the steak from the refrigerator in advance. Clean the mushrooms with a mushroom brush or kitchen paper. Cut the mushrooms into thick slices.

Wash the cabbage and cut it into pieces, not too thick but not too fine either. Cut the spring onion into thick rings. Cut the steak into thin strips.

Mix together the soy sauce, brown sugar, sesame oil and rice wine. You can add oyster sauce, too, if you want.

Bring a medium saucepan of water to a boil. Boil the udon noodles in this for a few minutes and then drain.

Finishing Yaki Udon – 10 minutes

Heat a wok over high heat and add a dash of oil as soon as the wok starts to smoke. Stir fry the steak pieces briefly and then slide them aside.

Add the mushrooms to the centre of the wok and stir fry until they start to colour. Add the cabbage and stir fry for a few more minutes, mixing well.

Pour in the soy mixture and stir well until the vegetables are al dente. Don't cook it for too long, because then the steak will become dry.

Stir in the noodles together with the spring onion and serve immediately. Enjoy your dinner!