Ingredients
- 3 tablespoons white miso paste (shiro)
- 4 tablespoons mirin (sweet rice wine)
- 4 tablespoons soy sauce
- 2 large garlic cloves, minced
- 1 tablespoon sesame oil
- 300 g oyster mushrooms, roughly torn apart
- 2 x 200g packages fresh udon noodles (pre-cooked)
- 2 handfuls shredded Chinese cabbage
- 1/4 cup water (60 ml)
- 4 green onions, finely sliced
- toasted sesame seeds, to garnish
Instructions
- In a small bowl, whisk together the miso paste, mirin, and soy sauce until smooth and well combined.
- In a large heavy bottomed non-stick skillet (or wok), heat the sesame oil over medium-high to high heat. Add the mushrooms, fry, stirring occasionally, until golden brown and moisture released (6-8 minutes). Add garlic, stir until fragrant (30 seconds).
- Pour over the miso mixture and stir to combine. Break up the udon noodles gently with your hands and add them to the pan. Stir-fry for a 1-2 minutes, then add the cabbage and water and cook, stirring occasionally, until cabbage wilts (2-3 minutes). Divide between two bowls, scatter with spring onions and sesame seeds, as garnish.
- Serve immediately and enjoy!
Nutrition
Notes
- I use my hands to separate the fresh udon noodles, but if you want to take the extra effort, you can either boil or soak the udon noodles in boiling water for one minute, then drain them before adding them to the pan. This will separate them to ensure you have long strands of noodles without them breaking.
- If using dry udon noodles (or another type of noodle), cook them to al dente before adding them to the pan.