Japanese Udon Noodles
|
 |
|
|
INGREDIENTS
| 180 |
|
g dried udon noodles
|
| 1/4 |
|
cup mirin
|
| 1/4 |
|
cup salt reduced soy sauce
|
| 2 |
|
tablespoons rice wine
|
| 1 |
|
teaspoon cornflour
|
| 2 |
|
tablespoons canola oil
|
| 300 |
|
g packet frozen quorn mince
|
| 100 |
|
g shiitake mushrooms, sliced
|
| 1 |
|
small red capsicum,
cut into strips
|
| 20 |
|
g julienned fresh ginger (optional)
|
| 100 |
|
g snowpeas, halved diagonally
|
| |
|
radish, for garnish (optional)
|
|
INSTRUCTIONS
| 1. |
|
Cook noodles following packet directions. Combine mirin, soy, rice wine and corn flour and set aside.
|
| 2. |
|
Meanwhile heat oil in a non-stick wok or pan, add Qourn Meat Free Mince and cook for 3 minutes or until golden brown.
|
| 3. |
|
Add mushrooms, capsicum, ginger and stir fry for 3 minutes. Add mirin mixture and snowpeas, stir until thickened.
|
| 4. |
|
Add cooked drained noodles, stir well and serve immediately garnished with thin slices of radish. TIP: Some of the ginger can be finely grated and added to the sauce mixture.
|
|
|