Meanwhile, boil the udon noodles in plenty of boiling water until al dente, drain and toss in the sesame oil. 3. Serve the mushrooms on the noodles in bowls with the spring onions sprinkled on top.

There’s nothing better than slurping on a big bowl of noodles. This new specialty udon eatery, Yamamoto Udon, has two particular types of freshly made udon noodles on offer: Sanuki (the thick, bouncy ...