• Home
• Recipes
• Vegetarian
• Mushroom udon noodle traybake

Mushroom udon noodle traybake

• Jessica Marigliano-Barry

Save recipe

Serves 2

Easy

Prep: 5 mins

Cook: 25 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Try serving the noodles in this veg-packed dinner with a jammy boiled egg for an extra hit of protein.

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Korean noodles (doenjang udong)

A star rating of 0 out of 5.0 ratings

Chicken curry udon

A star rating of 0 out of 5.0 ratings

Spring green udon noodles

A star rating of 5 out of 5.2 ratings

Try our mushroom udon noodle traybake, then discover tofu stir-fry, mushroom stir-fry, ginger chicken stir fry and more stir-fry recipes.

Cook’s tip: Boost your plant points

"Up the plant foods and gut health benefits with a serving of kimchi on the side. Add a sprinkle of fresh coriander at the end, as well as both black and white sesame seeds to boost the plant points by four. Using a mixture of mushrooms in this easy traybake adds even more plant foods, as different varieties of the same plant count as separate points."

Note these changes to the recipe will alter the nutritional information displayed.

Here are more ways to boost your plant points and plant-packed recipes.

Mushroom udon noodle traybake recipe

Ingredients

Nutrition

• 1 tbsp olive oil

• 200g chantenay carrots

  quartered lengthways

• 500g mixed mushrooms

  roughly torn (we used a combination of button, chestnut, oyster, shiitake, enoki and brown beech)

• bunch of spring onions

  whites 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 clove

  grated

• 1 tsp crispy chilli oil

  plus more to serve (optional)

Nutrition: per serving

• kcal477
• fat15g
• saturates3g
• carbs58g
• sugars18g
• fibre10g
• protein22g
• salt2.5g

Ad

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.

More ways with noodles

Authors

Jessica Marigliano-Barry

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue