Mushroom Drunken Udon Recipe

Inspired by Pinwheel Garden Dumpling and Noodle Bar

Time30m

Serves2

Thai, Japanese and French influenced Stir-fried Udon Noodles with Mixed Mushrooms, Onions, Carrots, Snow Pea Leaves, Organic Tofu or Free-roaming Egg in our Garlic Mushroom Sauce and finished with a drizzle of our Hot Korean Pepper Sauce. Choose Vegetarian (Egg/Butter) or Vegan (Tofu/Olive Oil). Add Protein if desired.

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Ingredients

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Main Ingredients

7.05 oz (200 g) Udon Noodles

7.05 oz (200 g) Mixed Mushrooms (shiitake, oyster, button)

1 medium Onion (sliced)

1 medium Carrots (julienned)

3 1/2 oz (100 g) Snow Pea Leaves

7.05 oz (200 g) Organic Tofu (cubed) or Free-roaming Egg

3 tsp Garlic (minced)

3 tbs Aged soy sauce

to taste Hot Korean Pepper Sauce

2 tbs Olive Oil (for vegan option) or Butter (for vegetarian option)

to taste Celtic salt and pepper

Method

Cooking Instructions

Prepare the Ingredients

Gather all the ingredients and prepare them as mentioned above.

Cook the Udon Noodles

Boil the udon noodles according to package instructions, then drain and set aside.

Stir-Fry the Vegetables

In a large pan or wok, heat the olive oil or butter over medium heat. Add the minced garlic and sliced onions, sautéing until fragrant.

Add Mushrooms and Carrots

Add the mixed mushrooms and julienned carrots to the pan. Stir-fry for about 3-4 minutes until they are tender.

Add Tofu or Egg

If using tofu, add the cubed tofu to the pan, cooking for another 2-3 minutes. If using egg, scramble the egg in the pan until cooked.

Combine with Udon Noodles

Add the cooked udon noodles and snow pea leaves to the pan. Pour in the soy sauce and toss everything together until well combined. Cook for an additional 2 minutes.

Season and Serve

Season with salt and pepper to taste. Drizzle with hot Korean pepper sauce before serving.