Teriyaki Udon Noodles
with Pickled Radish and Mushrooms
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300
Udon Noodles
(Contains Cereals containing gluten)
15
Sesame Seeds
75
Teriyaki Sauce
(Contains Soya)
150
Closed Cup Mushrooms
100
Radishes
2
Spring Onion
15
Rice Vinegar
1
Bell Pepper
(May contain Celery)
1
Red Onion
Not included in your delivery
1
Sugar
Nutritional information
Utensils
Instructions
Thinly slice the mushrooms. Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the spring onions then slice thinly. Halve and thinly slice the radish.
Pop the radish in a small bowl and add the rice vinegar and the sugar (see ingredient list for amount). Add a pinch of salt, mix together and set aside.
Heat a large frying pan over medium heat (no oil!). Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Remove from the pan to a bowl and set aside for later.
Pop your frying pan back on medium high heat and add a drizzle of oil. Once hot, add the red onion and fry until softened, 3-4 mins. Add the mushrooms and peppers, season with salt and pepper and stir fry until softened too, 5-7 mins.
Add the udon noodles to the pan, break them apart gently with your hands first, and stir fry, 1-2 mins. Stir in the teriyaki paste along with a splash of water. Stir through to combine and cook until everything is piping hot, 1-2 mins.
Divide equally into bowls and top with the pickled radish, spring onion and toasted sesame seeds. Enjoy!
