Udon with mushrooms, spinach and ginger

Method

1. Slice the mushrooms, grate the ginger, slice the garlic and slice the spring onions, keeping the green tops apart. Stir the soy sauce, rice vinegar and maple syrup together in a small bowl.
2. Cook the udon noodles in a pan of boiling water for the time on the packet, 2 to 3 minutes for soft ready-cooked ones and longer for dried, until they loosen. Drain.
3. Warm the sesame oil in a wok or large frying pan over a medium-high heat, taking care that it does not smoke. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until browned.
4. Add the ginger, garlic and the white parts of the spring onions and stir for 1 minute.
5. Tip in the noodles and the sauce and toss for 2 minutes, until coated and hot.
6. Add the spinach and toss for about 1 minute, until wilted. Top with the green spring onion to serve.

Tip Ready-cooked udon from the chilled aisle loosens in seconds in boiling water. Dried udon takes longer, so check the packet.

Photo made with AI.

From Nosha · nosha.app