- ½ green cabbage
- 100g shiitake mushrooms
- 2 spring onions
- 1 garlic clove
- A handful of coriander
- 1 tbsp honey
- 50g tamari
- 1 tbsp Worcester sauce
- 200g udon noodles
- 150ml boiling water
- 1 tsp olive, sunflower or coconut oil
- Sea salt
- Measuring jug
- Medium pan
- Wok or deep frying pan
- 1.
Fill your kettle and boil it. Halve the cabbage and finely slice 1 half, discarding any really thick bits of core. Tear any large shiitake mushrooms into small pieces. Slice the roots and any raggedy ends off the spring onions, then roughly chop them.
- 2.
Peel and finely chop the garlic. Finely chop the coriander stalks, setting the leaves aside for later.
- 3.
Measure out 1 tbsp honey and drizzle it into a heatproof jug. Add the tamari and 1 tbsp Worcester sauce and stir in 150ml boiling water.
- 4.
Fill a medium pan with the rest of the hot water from the kettle, topping it up if necessary. Pop on a high heat, bring back to the boil, then add the noodles and simmer for 8-10 mins till the noodles are tender but still have a little bite to them.
- 5.
Warm a wok or deep frying pan on a high heat for 2 mins. Add 1 tsp oil, the cabbage, shiitakes and spring onions. Stir fry for 4-5 mins till the veg are just starting to soften and pick up a little colour.
- 6.
Add the garlic and coriander stalks to the wok and stir-fry for 1 min, then pour in the honey and tamari stock. Bubble for 2-3 mins.
- 7.
When the noodles are cooked, drain them and add them to the wok. Toss to mix, taste and add a pinch of salt if you think it needs it. Divide the stir-fry between 2 warm bowls and serve.
- Tip
Call Me A Cabbage
You can use all the cabbage in this recipe, although this will affect the nutritional information. Alternatively , roughly chop the cabbage and stir fry in a dry frying pan for a few mins till lightly charred, then dress with a mix of vinegar, olive oil, honey and mustard.