Spring green udon noodles

Spring green udon noodles

  • serves 2
  • Easy

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



  • 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


  • 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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Nutritional Information

  • Kcals 347
  • Fat 5.5g
  • Saturates 1g
  • Carbs 45.1g
  • Sugars 6.1g
  • Fibre 10.9g
  • Protein 24g
  • Salt 4.6g