- 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
- 150ml boiling water
- 200g udon noodles
- 1 tsp olive, sunflower or coconut oil
- Sea salt
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.