Spring green udon noodles
- Adam Bush
Published: March 16, 2020 at 4:21 PM
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Serves 2
Easy
Total time: 25 mins
A star rating of 5 out of 5.2 ratingsRate
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A bowl of absolute nourishment, flavoured with ginger, red chilli and oyster sauce. Slippery udon noodles are a perfect match for spring greens and shiitake mushrooms
High protein
Low calorie
Low fat
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Ingredients
Nutrition
-
2 tsp vegetable oil
-
1 clove garlic
crushed
-
a thumb-sized piece ginger
shredded
-
1 red chilli
thinly sliced
-
125g shiitake mushrooms
halved
-
1 tbsp oyster sauce
-
½ tbsp light soy sauce
-
1 litre chicken stock
-
300g vacuum-packed cooked udon noodles
-
200g spring greens
shredded
Nutrition: per serving
-
kcal347
low
-
fat5.5g
low
-
saturates1g
-
carbs45.1g
-
sugars6.1g
-
fibre10.9g
-
protein24g
high
-
salt4.6g
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Method
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step 1
Heat the vegetable oil in a pan and cook the garlic, ginger and ¾ of the red chilli for 2-3 minutes until softened. Add the mushrooms and cook gently for 5 minutes until beginning to soften then add the oyster and soy sauce and the chicken stock and simmer for another 5 minutes. Add the udon noodles and spring greens and cook for a few minutes to reheat the noodles and wilt the greens.
-
step 2
Spoon into 2 bowls and sprinkle over the remaining chilli, if you like.
Love noodles? Us too! See more recipes here
Authors
Adam BushDeputy food editor
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A star rating of 5 out of 5.2 ratings
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