Brown butter miso udon with crisp mushrooms & fried egg

Name: Brown butter miso udon with crisp mushrooms & fried egg
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 200 g No.1 Woodland Mushrooms; 1 tbsp toasted sesame oil; 100 g butter; 3 tbsp frozen Cooks’ Ingredients Chopped Shallots; 1 clove/s garlic, finely grated; 150 g pack Amoy Straight To Wok Udon Thick Noodles; 1 tbsp vegetable oil, for frying; 2 No.1 Longstock Gold Free Range Eggs; 1 bunch salad onions, thinly sliced; 2 tbsp Cooks' Ingredients Red Miso Paste 100g; ½ unwaxed lemon, finely grated zest; Pinch black sesame seeds

This dish is indulgent and special, but so easy to make. A fantastic vegetarian main for sharing this autumn.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

200g No.1 Woodland Mushrooms
1 tbsp toasted sesame oil
100g butter
3 tbsp frozen Cooks’ Ingredients Chopped Shallots
1 clove/s garlic, finely grated
2 x 150g pack Amoy Straight To Wok Udon Thick Noodles
1 tbsp vegetable oil, for frying
2 No.1 Longstock Gold Free Range Eggs
1 bunch salad onions, thinly sliced
2 tbsp Cooks' Ingredients Red Miso Paste 100g
½ unwaxed lemon, finely grated zest
Pinch black sesame seeds

Method

Preheat the oven to 200ºC, gas mark 6. Thinly shred the mushrooms, spread out over a large baking tray and drizzle with the sesame oil. Roast for 20 minutes until crisp.
Melt the butter in a wok over a medium heat and let it bubble for about 5 minutes, until it starts to turn golden brown and smells nutty. Add the shallots and garlic, reduce the heat and soften for 2 minutes.
Meanwhile, bring a saucepan of water to the boil and cook the udon for 2 minutes until piping hot throughout. Reserve a little of the cooking water before draining.
Heat the vegetable oil in a frying pan, then add the eggs and fry to your liking. Meanwhile, tip the salad onions into the hot shallot butter, sizzle for 1 minute, then whisk in the miso and 3 tbsp reserved water from the udon to emulsify the sauce. Mix in the drained udon, spoon onto plates and top with the mushrooms. Finely grate over a little lemon zest, then top with the egg and sesame seeds.

Cook’s tip

The udon is boiled in this recipe (not stir fried as per pack instructions) to keep them silky and intact. Using some of the cooking water to toss with the buttery sauce helps the sauce to mingle together – a technique similar to tossing pasta with its sauce.