Tofu & Mushroom Udon

Serves 2
Total Time
20 Minutes
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
Step 1

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.

Step 2

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.

Step 3

Drain the noodles and add to the pan. Toss with the chilli, soy and mirin. Sprinkle with the salad onions and serve straight away.

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