• 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating