Korean noodles (doenjang udong)
The sweetness of Napa cabbage yields a soothing, comforting soup. Finish with a pinch of gochugaru, right before serving
Mushroom udon noodle traybake
Serves 2
Easy
Prep:
Cook:
Try serving the noodles in this veg-packed dinner with a jammy boiled egg for an extra hit of protein.
Skip to ingredients
- 1 tbsp olive oil
- 200g chantenay carrotsquartered lengthways
- 500g mixed mushroomsroughly torn (we used a combination of button, chestnut, oyster, shiitake, enoki and brown beech)
- bunch of spring onionswhites and greens separated
- 120g baby spinach
- 300g straight-to-wok udon noodles
SAUCE
- 1 tbsp white miso paste
- 2 tbsp peanut butter
- 2 tsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 large garlic clovegrated
- 1 tsp crispy chilli oilplus more to serve (optional)
Nutrition: per serving
- kcal477
- fat15g
- saturates3g
- carbs58g
- sugars18g
- fibre10g
- protein22g
- salt2.5g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Combine the oil with the carrots and mushrooms, and spread across a large, lined baking tray that’s at least 3cm deep. Season with a pinch of sea salt flakes and cook for 15 mins.
step 2
Cut the whites of the spring onions into 3-4cm pieces and thinly slice the tops. Add the whites to the tray with the carrots and mushrooms, and give everything a good mix. Cook for 5 mins.
step 3
Meanwhile, combine the sauce ingredients with 250ml of boiling water.
step 4
Add the spinach and noodles to the tray, and pour over the sauce. Return to the oven for 5 mins until the spinach has wilted and the noodles are warmed through.
step 5
Give everything a good mix, then divide between two bowls. Spoon over any remaining liquid from the tray and sprinkle over the spring onion tops. Serve with more chilli oil, if you like.
