zoom Mushrooms, kale & noodles with ponzu sauce

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    Mushrooms, kale & noodles with ponzu sauce

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    Mushrooms, kale & noodles with ponzu sauce

    • Vegetarian
    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    1 tbsp olive oil
    400g mushrooms, halved or thickly sliced
    2 cloves garlic, crushed
    20g piece ginger, peeled and finely chopped
    1 bunch salad onions, whites and greens separated and shredded
    150g pack Pentland Brigg Kale, finely shredded
    1 tbsp reduced salt soy sauce
    1 tbsp ponzu
    275g pack fresh udon noodles 


    1. Heat the olive oil in a large sauté pan. Add the mushrooms and cook over a high heat, stirring regularly for 4 minutes, until they are lightly browned and slightly collapsed.

    2. Add the garlic and ginger, and sauté for a further 2 minutes. Add the white part of the salad onion and the kale and continue to sauté for another 3-4 minutes.

    3. Add the soy sauce and ponzu, then add the noodles and a dash of water, if needed. Cover and leave over a very low heat until the noodles are piping hot. Serve garnished with the remaining salad onion.

    Cook’s tipPonzu makes a great salad dressing, especially if mixed with a little sesame oil. Try it with bitter leaves such as chicory.

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