300g pack of Amoy Straight To Wok Udon Thick Noodles
1 tbsp of wok oil
150g of shiitake mushrooms, thickly sliced
100g of Cauldron Marinated Tofu Pieces
1 small pointed spring cabbage, shredded
1 red chilli, deseeded, thinly sliced
2 tsp of reduced salt soy sauce
1 tbsp of mirin
1 bunch of salad onions, shredded
Put the noodles into a bowl and cover with freshly boiled water. Heat two tsp oil in a wok or large non-stick frying pan over a high heat. Stir-fry the mushrooms for two minutes or until golden.
Add the remaining oil and the tofu pieces, and cook for one minute until hot, then add the cabbage, and cook for 2-3 minutes until wilted.
Drain the noodles and add to the pan. Toss with the chilli, soy and mirin. Sprinkle with the salad onions and serve straight away.