Mushrooms udon


300g pack Amoy Straight To Wok Udon Thick Noodles
1 tbsp wok oil
150g pack Shiitake Mushrooms, thickly sliced
100g Cauldron Marinated Tofu Pieces
1 small pointed spring cabbage, shredded
1 red chilli, deseeded, thinly sliced
2 tsp Kikkoman Less Salt Soy Sauce
1 tbsp Cooks’ Ingredients Mirin
1 bunch salad onions, shredded

Tofu & mushroom udon


1 Put the noodles into a bowl and cover with freshly boiled water. Heat 2 tsp oil in a wok or large non-stick frying pan over a high heat. Stir-fry the mushrooms until golden or for about 2 minutes
2 Add the remaining oil and the tofu pieces, and cook for 1 minute until hot, add the cabbage, and cook for 2-3 minutes until wilted.
3 Drain the noodles and add to the pan. Toss with the chilli, soy and mirin. Sprinkle with the salad onions and serve straight away.

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