Udon noodles are served chilled in the summer and hot in the winter. Toppings are chosen to reflect the season and to balance with other ingredients. Most toppings are added without much cooking.
Spicy Udon Noodles with Cabbage and Shiitake
Ingredients (serves 2)
For the noodles
– 200 g udon noodles
– 6 dried shiitake mushrooms, stemmed, soaked in water for about 30 minutes, caps thinly sliced
– 1 small cabbage, thinly sliced
– 4 cloves garlic, chopped
– 150 g tofu, diced
– 1 small piece of ginger, peeled and chopped
– 4 spring onion, thinly sliced
– 3 tablespoons sesame seeds
– 1 tablespoon coconut oil
– salt
For the sauce