Mushroom Udon Noodles
Mushroom udon noodles, lightly scented with truffle oil, spinach, and red bell pepper.
Ingredients
- 4 oz Udon noodles
- 200 g Mushrooms sliced
- 200 g Red bell pepper sliced
- 2 nos Carrot medium-sized, chopped
- 100 g Spinach
- 2 tbsp Ginger minced
- 2 tbsp Garlic minced
- 1 tbsp Coconut Oil/ Sesame oil
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tsp Truffle oil
- 1 tbsp Black sesame seeds
- Salt to taste
Instructions
- Bring a large pot of water to boil, add a pinch of salt, and udon noodles. Cook for 6-8 minutes. And remove from the hot water to avoid overcooking. You can add them in an ice-bath if you will cook them later or directly add them to the veggies.
- Heat oil in a pan, add ginger and garlic paste, cook for 2 minutes on medium heat. Add mushrooms, carrots, and bell pepper, cover, and cook for 3-4 minutes.
- Add the spinach leaves and mix well. Cook for another 2 minutes.
- Add the cooked udon noodles to the pan, mix in the light and dark soy sauce.
- Season with salt. Turn off the heat and dress with truffle oil and sesame seeds when serving.