- 1 onion
- A head of broccoli
- 200g portobello mushrooms
- A thumb of ginger
- 200g udon noodles
- 50g teriyaki sauce
- ½-1 tbsp red hot pepper oil
- 1 tbsp sunflower, coconut or olive oil
- Sea salt
- 150ml boiling water
- Large pan with a lid
- Deep frying pan or wok
- Measuring jug
- 1.
Fill you kettle and boil it. Peel and finely slice the onion. Chop the broccoli into small florets and cut the stalk into bite-size pieces, discarding the dry end. Tear the portobello mushrooms into large pieces. Peel the ginger and finely chop it.
- 2.
Fill a large pan with boiling water from the kettle and bring back to the boil. Add the udon noodles and simmer for 8-10 mins till the noodles are cooked but still have some chew.
- 3.
While the noodles simmer, put a wok or deep frying pan on a high heat. Add 1 tbsp oil and the ginger. Sizzle and stir for 30 secs, then add the onion, broccoli and mushrooms to the pan. Season with a pinch of salt. Stir fry for 6 mins, till the veg are just tender but still have a bit of bite to them.
- 4.
Stir the teriyaki sauce into the veg and top up with 150ml hot water. Bubble for 3 mins.
- 5.
Drain the noodles and add them to the pan. Toss the veg and sauce with the noodles. Divide them between 2 warm bowls, drizzle with ½-1 tbsp hot red pepper oil (it's very spicy, so add as much or as little as you prefer) and serve.