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Shiitake mushroom udon noodle and colourful veg bowl

Shiitake mushroom udon noodle and colourful veg bowl

Serves: 4
Cooking time: 20 minutes

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Ingredients

  • 200g udon noodles
  • 1 of our Kallo Organic Umami stock cubes
  • 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

  1. Fill a pan with boiling water from the kettle then crumble in half the stock cube and stir to dissolve. Cook the noodles for 8-9 minutes. Add the edamame beans to the water for the final minute of cooking.
  2. 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.
  3. Mix the remaining sesame oil with the remaining stock cube in a small bowl to form a paste then add the soy, rice vinegar and the juice of ½ the lime, stirring well to make a dressing.
  4. 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.
  5. Serve in bowls topped with the spring onions, red chilli, sesame seeds and a lime wedge.
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Use with ...

Organic Umami Stock Cubes
Organic Umami Stock Cubes
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