Miso & Ginger Udon Noodles With Summer Oyster Mushrooms

Thanks to Denise Phillips over at Denise's Kitchen for this delightful Summer Oyster mushroom recipe!

Courtesy of Denise's Kitchen

Summer Oyster Mushrooms

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Ingredients:

• 200g summer oyster mushrooms, torn into bite-sized pieces

• 2 packs (400g) fresh udon noodles (or 200g dried)

• 1½ tbsp rapeseed or vegetable oil

• 2 shallots, thinly sliced

• 2 garlic cloves, finely chopped

• 2cm piece fresh ginger, grated

• 100g shelled edamame (fresh or frozen)

• 1 small pak choi or 100g tenderstem broccoli (optional)

• 2 spring onions, sliced

• 1 tbsp toasted sesame seeds

• Fresh coriander, roughly chopped

• 1 fresh red chilli, finely sliced

• Lime wedges, to serve

Miso Sauce

• 2 tbsp white miso paste

• 2 tbsp soy sauce

• 1 tbsp mirin

• 1 tsp maple syrup or honey

• 100ml vegetable stock

• 1 tsp rice vinegar

• 1 tsp toasted sesame oil

Method:

1. Whisk together all the sauce ingredients until smooth.

2. Cook the udon according to the packet instructions. If using frozen edamame, add it to

the boiling water for the last 2–3 minutes of cooking. Drain everything together and set aside.

3. Heat the rapeseed oil in a large frying pan or wok over a high heat. Add the oyster mushrooms in a single layer and leave them undisturbed for 2–3 minutes. Turn and cook for another 3–4 minutes until golden and crisp around the edges. Remove from the pan.

4. Reduce the heat to medium. Add the shallots and cook for 2–3 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds.

5. If using pak choi or tenderstem broccoli, add it now and cook for 2–3 minutes until just tender.

6. Pour in the miso sauce and bring to a gentle simmer for 1 minute.

7. Add the cooked udon and edamame, tossing until evenly coated. Return the mushrooms to the pan and gently fold through, adding a splash of water if needed to loosen the sauce.

8. Divide between bowls and finish with the spring onions, toasted sesame seeds, fresh coriander, sliced red chilli and a generous squeeze of lime.

A final drizzle of chilli crisp is optional if you enjoy extra heat.

Fresh Oyster Mushroom Mix

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