Japanese yaki udon from Waitrose Food Magazine, April 2017: Easter Special (page 107)

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Notes about this recipe

  • eeeve on December 14, 2020

    Made this dish with regular mushrooms and soba noodles, due to lack of required ingredients. It was still good, though I concede that udon noodles would be much nicer, for a bit of bite. I'd probably also reduce the quantity of cavolo nero next time. Had a boiled egg on top which was nice. Will probably repeat.

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