SAUCY MISO MUSHROOMS WITH UDON NOODLES

Saucy miso mushrooms with udon noodles image

Portobello mushrooms take centre stage in this satisfying Japanese-style vegetarian supper - swap for salmon fillets if you prefer

Provided by Cassie Best

Categories Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 9

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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

Steps:

Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.

Nutrition Facts : Calories 262 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 3.4 milligram of sodium