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

Miso mushroom noodles

Name: Miso mushroom noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp sunflower oil; 400 g pack mushroom stir fry; 150 g packs straight to wok udon noodles

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

4.5 out of 5 stars(5) Rate this recipe

VeganVegetarianHealthyHigh fibre2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 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.

1 tbsp sunflower oil
400g pack mushroom stir fry
2 x 150g packs straight to wok udon 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

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.
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.