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Ingredients
- vegetable oil 2 tsp
- garlic 1 clove, crushed
- ginger a thumb-sized piece, shredded
- red chilli 1, thinly sliced
- shiitake mushrooms 125g, halved
- oyster sauce 1 tbsp
- light soy sauce ½ tbsp
- chicken stock 1 litre
- vacuum-packed cooked udon noodles 300g
- spring greens 200g, shredded
Method
-
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.
Nutritional Information
- Kcals 347
- Fat 5.5g
- Saturates 1g
- Carbs 45.1g
- Sugars 6.1g
- Fibre 10.9g
- Protein 24g
- Salt 4.6g
