Ready in a flash, this vegan supper packs in plenty of flavour and 2 of your 5 a day. Win-win.
Waitrose and Partners

Miso mushroom noodles

Ready in a flash, this vegan supper packs in plenty of flavour and 2 of your 5 a day. Win-win.

VeganVegetarianHealthyHigh fibre2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 1 tbsp sunflower oil
  • 400g pack mushroom stir fry
  • 2 x 150g packs Amoy Straight to Wok Udon Thick Noodles

Miso Sauce

  • 2 tbsp Miso Tasty Organic White Miso Paste
  • 1 tbsp Belazu Balsamic Vinegar of Modena (1.25 density)
  • 1 tbsp maple syrup
  • 2 tsp reduced salt light soy sauce
  • 1 tsp toasted sesame oil
  • 1 clove/s garlic, finely grated

Method

  1. In a small bowl, mix together all the ingredients for the miso sauce with 2 tbsp water; set aside. Heat the oil in a large wok or frying pan over a high heat. When smoking hot, add the mushroom stir fry, and fry for 5 minutes, stirring regularly.

  2. Add the miso sauce and the noodles, and stir fry for a final 2 minutes until everything is piping hot and coated in the sauce. Serve immediately.

Cook’s tip

LEFTOVERS

Miso paste

This umami-rich fermented soybean seasoning will keep in the fridge for up to 3 months. Use it in glazes, marinades and salad dressings.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,908kJ/ 455kcals

Fat

15g

Saturated Fat

2g

Carbohydrates

59g

Sugars

19g

Fibre

16g

Protein

14g

Salt

2.7g