Spring green udon noodles
- Preparation and cooking time
- Total time
- Easy
- 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
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.
