- 400g chestnut mushrooms
- A bunch of spring onions
- 50g butter, room temperature
- 50g peanut butter
- 40g tamari
- 1 garlic clove
- 1 chilli
- A handful of coriander
- 2 tbsp sesame seeds, plus extra to garnish
- 200g udon noodles
Prep: 10 mins | Cook: 10 mins
1. Fill a medium pan with water and add a good pinch of salt. Bring the water to the boil. Meanwhile, slice or tear the mushrooms into bite-sized pieces. Trim the roots and any ragged greens off the spring onions and thinly slice them.
2. Pop the butter into a bowl and add the peanut butter and tamari. Peel and grate in the garlic clove. Thinly slice the chilli and finely chop the coriander stalks (save the leaves for later in the recipe). Slide the chilli and coriander stalks into the bowl. Add 2 tbsp sesame seeds and stir well till thoroughly combined.
3. Pour 1 tbsp oil into a large frying pan or wok and warm over a medium-high heat. Slide in the mushrooms and add a pinch of salt and pepper. Fry the mushrooms for 6-8 mins, stirring occasionally, till they're lightly browned.
4. Meanwhile, the water in the pan should be boiling. Add the udon noodles to the water and stir well. Simmer the noodles for 5-8 mins, till cooked with a slight bite. Drain the noodles through a sieve held over a heatproof bowl. Scoop out and reserve half a mug of the cooking water.
5. When the mushrooms have browned, reduce the heat under the pan to medium. Scoop in the butter sauce and add a good splash of the noodle water. Stir well till the sauce is smooth. Tip in the sliced spring onions and the cooked and drained noodles and toss everything together till the noodles are well coated. If the sauce looks too thick, stir in more of the water from the mug.
6. Divide the noodles between two warm plates and serve topped with the coriander leaves and extra sprinkles of sesame seeds.