Yaki Udon Noodles Recipe

Ingredients

1 onion
300g spring greens
2 carrots
200g chestnut mushrooms
2 garlic cloves
2 spring onions
200g udon noodles
2 tbsp honey
1 tbsp vegan fischy sauce
2 tbsp tamari
1 tsp sesame seeds

Prep: 15 mins | Cook: 15 mins

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Method

1. Half-fill and boil your kettle. Peel and thinly slice the onion. Strip the leaves from the woody spring greens cores, then finely shred them. Trim and peel the carrots, then chop them into thin batons. Slice or tear the mushrooms into small pieces. Peel and grate or crush the garlic cloves. Trim the roots and ragged greens from the spring onions, then thinly slice.

2. Pour the hot water from the kettle into a pan and bring back to a boil. Add a pinch of salt and the noodles. Cook for 7-9 mins till tender, then drain and rinse briefly under cold water. Set to one side.

3. While the noodles cook, drizzle 2 tbsp oil into a large frying pan or wok placed on a medium-high heat. Add the onion and stir-fry for 3 mins, till starting to soften. Add the garlic, carrots, mushrooms and spring greens to the pan with 2 tbsp cold water and stir-fry for 5-6 mins, tossing the veg regularly, till the mushrooms are soft and lightly golden.

4. Pour in the honey, vegan fischy sauce and tamari, then add the cooked noodles. Toss together for 2 mins to warm the noodles through and coat everything in the sauce.

5. Divide the noodles and veg between two warm plates. Scatter over the spring onions and sesame seeds, and serve straight away.