Olive Magazine
Spring green udon noodles

Spring green udon noodles

Published: March 16, 2020 at 4:21 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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
Nutrition:
HighlightNutrientUnit
low inkcal347
low infat5.5g
saturates1g
carbs45.1g
sugars6.1g
fibre10.9g
high inprotein24g
salt4.6g
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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.

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