Name: Spring green udon noodles
Total time: 25 min
Yield: Serves 2
Ingredients: 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

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

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.