Shiitake mushroom udon noodle and colourful veg bowl
Serves: 4
Cooking time: 20 minutes
Ingredients
- 200g udon noodles
- Kallo Organic Vegetable Broth
- 200g frozen, shelled edamame beans
- 1 tbsp toasted sesame oil
- 250g shiitake mushrooms, large ones halved
- 1 tsp low salt soy sauce
- 1 tbsp rice vinegar
- 1 lime, ½ juiced, ½ cut into 4 wedges
- 2 carrots, julienned or coarsely grated
- ¼ red cabbage, finely sliced
- 2 spring onions, finely sliced
- 1 red chilli, or to taste, finely sliced
- 1 tbps toasted sesame seeds
- Small bunch of coriander
How to make
- Fill a pan with Kallo Organic Vegetable Broth and bring to boil. Cook the noodles for 8-9 minutes. Add the edamame beans to the broth for the final minute of cooking.
- Heat a non-stick frying pan over a medium-high heat and add ½ the sesame oil followed by the mushrooms. Stir fry for 3 minutes until golden and soft then take off the heat.
- Pour the remaining sesame oil in a small bowl then add the soy, rice vinegar and the juice of ½ the lime, stirring well to make a dressing.
- Drain the noodles and edamame then add to the pan along with the carrot, cabbage and the dressing then gently warm over low heat for 1-2 minutes.
- Serve in bowls topped with the spring onions, red chilli, sesame seeds and a lime wedge.
Use with ...
Shiitake mushroom udon noodle and colourful veg bowl
Serves: 4
Cooking time: 20 minutes
Ingredients
- 200g udon noodles
- Kallo Organic Vegetable Broth
- 200g frozen, shelled edamame beans
- 1 tbsp toasted sesame oil
- 250g shiitake mushrooms, large ones halved
- 1 tsp low salt soy sauce
- 1 tbsp rice vinegar
- 1 lime, ½ juiced, ½ cut into 4 wedges
- 2 carrots, julienned or coarsely grated
- ¼ red cabbage, finely sliced
- 2 spring onions, finely sliced
- 1 red chilli, or to taste, finely sliced
- 1 tbps toasted sesame seeds
- Small bunch of coriander
How to make
- Fill a pan with Kallo Organic Vegetable Broth and bring to boil. Cook the noodles for 8-9 minutes. Add the edamame beans to the broth for the final minute of cooking.
- Heat a non-stick frying pan over a medium-high heat and add ½ the sesame oil followed by the mushrooms. Stir fry for 3 minutes until golden and soft then take off the heat.
- Pour the remaining sesame oil in a small bowl then add the soy, rice vinegar and the juice of ½ the lime, stirring well to make a dressing.
- Drain the noodles and edamame then add to the pan along with the carrot, cabbage and the dressing then gently warm over low heat for 1-2 minutes.
- Serve in bowls topped with the spring onions, red chilli, sesame seeds and a lime wedge.