Saucy miso mushrooms with udon noodles - Good Food Middle East
Portobello mushrooms take centre stage in this satisfying Japanese-style vegetarian supper – swap for salmon fillets if you prefer
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Cooking tools:
- Wok
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 3 tbsp miso paste or miso glaze
- 3 tbsp mirin
- 3 tbsp soy sauce
- 2 garlic cloves, crushed
- 1 tbsp sesame oil
- 4 large or 8 small Portobello mushrooms
- 3 x 150g packs straight-to-wok udon noodles
- 1 tbsp sesame seeds, toasted
- 4 spring onions, finely sliced on an angle
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