Udon noodles with shiitake mushrooms and spring onions

Udon noodles with shiitake mushrooms and spring onions

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
125ml dried udon noodles
1 1/2 tablespoons sesame oil
1 1/2 tablespoons groundnut oil
200g shiitake mushrooms
6 spring onions
coriander sprigs
2 1/2 tablespoons nam pla, (fish sauce)
2 1/2 tablespoons soy sauce
salt

Method

  1. Bring a large saucepan of water to the boil, add salt and the noodles and cook until tender, according to the packet instructions. Drain and refresh under cold running water, then stir through a few drops of both oils to prevent them from sticking together; set aside.
  2. Finely slice the mushrooms. Finely slice the spring onions on the diagonal, including most of the green part. Pick a handful of coriander leaves.
  3. Heat the oils over a high heat in a wok or frying pan. Add the mushrooms and cook until beginning to soften. Add the spring onions, nam pla, soy sauce and noodles. Heat, stirring, until the noodles are well glazed with the sauce. Serve sprinkled with the coriander leaves.
Tags:
Leiths School of food and wine
cookery course
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