Seared Mushroom Udon Noodles

This is a sponsored post by More with Mushrooms

Not only are mushrooms tasty as hell, they’re also one of the few natural food sources of Vitamin D.

If you didn’t know, mushrooms can synthesise Vitamin D when exposed to sunlight (just like we do!), so at this time of year – when the days get shorter – mushrooms are a key ingredient in our diet.

So today we’re celebrating all-things fungi and we’re teaming up with More with Mushrooms to get you eating more mushrooms with these delicious noodles, which features the amazing portobello mushroom.

First we sear the mushrooms, then combine them with our favourite Asian-inspired flavours.

To make things even better, mushrooms also play a crucial role in keeping our bones nice and healthy because Vitamin D helps the body absorb nutrients like calcium – making this dish simple, delicious AND nutritious.

Notes

• We use a combination of 1 tbsp light soy sauce and 1.5 tbsp dark soy sauce. This isn’t entirely necessary and you could use one or the other – or simply products labelled ‘soy sauce’ only. But we find the combination of light and dark adds a more complex seasoning and flavour profile to the noodles.
• The straight-to-wok udon noodles we use only require a minute to heat up in the pan. But depending on the brand you use, they might require boiling in water for a few minutes, then draining and adding to the wok.