Since I lived in Australia I have developed a slight obsession with noodles. However it probably took me about two years to figure out that they are incredibly easy to make yourself.
This dish usually takes me under 30 minutes to prepare and cook and is great for lunch or dinner. Another plus is that you only need one frying pan, which is all the better for washing up!! 😛
Serves: 2 people
Preparation and Cooking time: 30 min.
- 1 packet of udon noodles (or however much serves 2)
- 1 tsp ginger, very finely diced, or use paste
- 2 cloves of garlic, finely diced
- 3 tbsp soya sauce
- 1 tbsp sesame oil
- 1 tbsp hoisin sauce
- 1/2 tsp ground chili, or use fresh
- A large handful of mushrooms, sliced
- 1/2 a broccoli, cut into florets
- 1 red capsicum, sliced
- 1/4 of a red onion, sliced into rings
- 1 carrot, peeled and thinly sliced
- 1/2 cup boiling water
- Sesame seeds (optional)
- Coriander (optional)
- Boil some water and soak the noodles in a bowl
- Heat some olive oil in a frying pan. Place the mushrooms in the pan and cook until slightly browned over medium heat.
- (I usually cook my broccoli separate, in a pan with boiling water, so it’s well cooked by the time I assemble the vegetables. However if you don’t mind your broccoli crunchy you can simple start cooking it with the mushrooms in the frying pan.)
- Add the ginger and garlic and sauté until incorporated.
- Add the soya sauce, sesame oil, hoisin sauce and chili and stir. Let simmer for about 5 minutes, while you chop up the rest of the vegetables.
- Finally throw in the rest of the vegetables (capsicum, cooked broccoli, carrot, red onion). Cook for another 2 minutes or so.
- Drain the noodles and add them to the pan, mix so they are thoroughly coated in sauce.
- Distribute the noodles over two dinner bowls.
- Pour about 1/4 cup of boiling water over each bowl and mix to make sure the flavours of the sauce can be tasted in the broth.
- Sprinkle over some sesame seeds and coriander.
I hope you enjoy this easy, peasy meal. Let me know what you think ❤