Bursting with vibrant flavours, this dish promises a symphony for your taste buds and it’s quick to make!
Noodles are something I could eat every day. This version contains a lot of Japanese flavours such as miso, mirin, and furikake: all flavour bombs. Pre-cooked udon noodles are one of my favourite pantry ingredients, and I highly recommend you also have a stash at home as a standard. They are ready in as little as two minutes and are delicious with almost everything. Of all the meat substitutes, oyster mushrooms are my favourite: their meaty texture is unmatched. If you choose vegan furikake, this dish is 100 percent plant-based. And I can assure you: this is vegan food at its best.
Cooking time: 20 minutes
Serves: 2
Ingredients:
- 250 g udon noodles (pre-cooked)
- Large bunch of fresh coriander (+ extra for garnish)
- 2 tbsp tahini
- 1/2 tbsp miso
- 1.5 tbsp soy sauce
- 2 limes, juice
- 2 tbsp mirin
- 1/2 cucumber, cut julienne
- Vegetable oil for frying
- 150 g oyster mushrooms, shredded into pieces
- Salt & pepper
- 2 tbsp furikake (vegan, if preferred)
- 1 small red pepper, very thinly sliced
- Splash of pure sesame oil
Steps:
- Bring your kettle to a boil. Place the udon noodles in a large mixing bowl and pour over with the boiled water. Let stand like this for 2 minutes and drain. Use the rounded ends of chopsticks to untwine the noodles and set aside.
- Make the noodle sauce by blending the coriander (save a little for presentation) with the tahini, miso, soy sauce, lime zest and juice, and mirin in a blender (or use your hand blender). Pour the noodle sauce onto the noodles and add the cucumber strips to the bowl. Stir well.
- Heat the oil in a pan over high heat and fry the oyster mushrooms until crisp and golden brown. Season with a generous pinch of salt and pepper.
- Transfer the noodles into a beautiful large bowl and arrange the oyster mushrooms on top. Finish with the furikake, red pepper, a few drops of pure sesame oil, and some extra coriander.
- Serve the noodles with extra lime wedges.
