Seared Mushroom Udon Noodles

Delicious seared portobello mushrooms, crispy tofu and delicious Asian-inspired flavours all come together in this gloriously simple noodle dish.

Ingredients

-1 people+

Metric

Method

1. 1

   Trim the mushrooms, then scoop out and discard the dark gills. Combine them in a mixing bowl with the Chinese 5 spice, a pinch of salt and a drizzle of oil – making sure the mushrooms are fully coated in the spices.

   
2. 2

   Add a splash of oil to a pan on a medium-high heat. Cook the mushrooms on each side for 5-6 minutes or until charred and tender, then cut into thick slices and set aside.

   
3. 3

   Tear the tofu into small chunks and combine them in a mixing bowl with the cornflour and a pinch of salt. Add a splash of vegetable oil to a wok on a medium-high heat and add the tofu, then cook for 10-12 minutes or until golden and crispy all over.

   
4. 4

   Combine the ginger, soy sauce, sesame oil and maple syrup in a small bowl. Remove the tofu from the wok, wipe the wok clean, then pour the sauce into the wok along with the white ends of the spring onion. Cook for 1-2 minutes or until the sauce just starts to thicken.

   
5. 5

   If necessary, cook the noodles to loosen them, then add them to the wok with the pak choi leaves, crispy tofu and cooked mushrooms from earlier. Stir to combine and heat through for a couple of minutes or until everything is cooked, then stir in the remaining spring onion and serve.