Based on a popular dish from Japan, this is healthy, wholesome, winter vegetarian food at it's best. Think flat field mushrooms marinated in miso and roasted until juicy. All served with stir-fried wombok, carrot and udon noodles.
20 Minutes. A wonderful vegetarian dish from Japan.
4 Flat mushrooms
1 large Carrot
2 Spring onions
1 tablespoon Furikaki (or sesame seeds)
2 portions Udon noodles
For the sauce
1.5 tablespoon Soy sauce
2 tablespoon Mirin
1.5 tablespoon Miso paste
Preheat oven & cook mushrooms
Preheat oven to 200ºc fan bake. Whisk together the ingredients for the sauce. Combine mushrooms in a bowl with HALF the sauce and a drizzle of olive oil. The remaining half of sauce is for the stir-fry. Place on a baking tray underside facing up, pouring over marinade from the bowl. Bake mushrooms for 10 minutes. Remove from oven and set aside.
Prepare veg & cook noodles.
Finely slice the wombok and spring onion. Grate the carrot. Bring a pot of water to boil. Cook noodles for 4 minutes, separating with tongs then drain. Set aside.
While the mushrooms are cooking, bring a fry pan or wok to a high heat with a drizzle of olive oil. Stir-fry the wombok and carrot for 3 – 4 minutes. Add the noodles, remaining sauce, salt and pepper. Toss well and remove from heat.
Serve stir-fry into bowls. Divide mushrooms between bowls and pour over any sauces from the tray. Finish with spring onions and furikaki (or sesame seeds).
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