Miso & chilli mushroom noodles

Name: Miso & chilli mushroom noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 150 g packs udon noodles; 25 g salted butter; 150 g pack British shiitake mushrooms, larger ones torn; 250 g pack British chestnut mushrooms, thickly sliced; 5 salad onions, each cut into 3 lengths

The easiest of meals can sometimes also be the tastiest. This makes for the perfect weekday TV dinner!

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VegetarianSource of fibre2 of your 5 a day

Serves2
CourseLunch
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 150g packs udon noodles
25g salted butter
150g pack British shiitake mushrooms, larger ones torn
250g pack British chestnut mushrooms, thickly sliced
5 salad onions, each cut into 3 lengths

For the sauce

2 tbsp white miso paste
1 tsp Cooks' Ingredients Toasted Sesame Oil
1 tsp dark soy sauce
½ tbsp Lee Kum Kee Chiu Chow Chilli Oil, plus more to serve

Combine the sauce ingredients in a small bowl and set aside. Unpack the noodles into a large bowl and submerge in freshly boiled water from the kettle. Set aside.
Meanwhile, melt the butter in a large frying pan over a high heat. Add all the mushrooms and salad onions, then cook, stirring regularly, for 3-4 minutes until the mushrooms are cooked through and the onions wilted. If the pan starts to get too dry, reduce the heat slightly and add a splash of water.
Add 2 tbsp noodle soaking water to the sauce, then pour over the mushrooms. Using chopsticks or a fork, gently loosen the soaked noodles, then drain and add to the pan.
Give everything a gentle stir, making sure the noodles are piping hot, then serve immediately, with extra chilli oil if you like it really spicy.

Cook’s tip

For extra protein, finish with a fried egg on top. Add a scattering of Cooks’ Ingredients Crispy Fried Onions for crunch, and a sprinkle of furikake for extra depth of flavour.

Typical values per serving when made using specific products in recipe