Tofu & mushroom udon
INGREDIENTS
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
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
PREPARATIONS
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 for 2 minutes or until golden.
2 Add the remaining oil and the tofu pieces, and cook for 1 minute until hot, then 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.