Wash and prepare all the vegetables. Cook the udon noodles following the instructions on the packaging, but remove them 2 minutes before the end of the cooking time. Rinse in cold water to remove the starch and then drain.
Heat a wok, add the oil and stir-fry the mushrooms, carrots, garlic and ginger for 1-2 minutes. Add the leek and cabbage. Cook for 5 minutes.
Taste to check if the cabbage is cooked. Add the noodles and the teriyaki sauce. Stir and cook for 2 minutes.
Take off the heat and add the spring onions.
To make your visit to our website even more user-friendly and personal, we use cookies. With these cookies, we and third parties can provide you with relevant content or advertisements inside and outside our website. By clicking on "Accept" or by closing the message, you agree to the use of all cookies as described in our Privacy Statement.
