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Mushrooms, kale & noodles with ponzu sauce
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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.
Typical values per serving:
2 of your 5 a day; low in saturated fat.
This recipe was first published in January 2020.