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–+ servings

Mushroom Gochujang Udon Noodles

This quick and easy spicy fusion recipe is so much cheaper and quicker than takeout! It's a super flexible vegetarian noodle dish that is packed with hearty gochujang mushrooms and kale. It can be a tasty side dish or an easy main meal if you throw in some protein - I love it with halloumi cheese but tofu works too!
2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
5 from 1 rating
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Ingredients

  • peanut or vegetable oil, for cooking
  • 7 oz (200 g) chestnut or portobello mushrooms, sliced
  • 1 tsp ginger, crushed
  • 2 tsp garlic, crushed
  • 4 spring / green onions, sliced, with the green and white ends seperated
  • 1 cup (70 g) kale, approximate - more or less is fine!
  • 2 portions udon noodles, I like precooked "straight to wok" style for ease
  • 1 handful cilantro (fresh coriander) leaves

Sauce

  • 2 tbsp gochujang paste
  • 2 tbsp honey
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 2 tsp toasted sesame oil

Instructions 

  • Make the sauce by whisking all of the ingredients together in a bowl.
    2 tbsp gochujang paste, 2 tbsp honey, 1 tbsp mirin, 1 tbsp soy sauce, 2 tsp toasted sesame oil
  • Place the mushrooms in a bowl and add about half of the sauce, just enough to get them all covered. Allow to marinade while you do the rest of the prep.
    7 oz chestnut or portobello mushrooms
  • If your noodles need to be pre-cooked, boil them and then toss them in oil (to prevent sticking) just before moving onto the next step.
    2 portions udon noodles
  • Heat a thin layer of peanut or vegetable oil in a wok or deep sided frying pan. Add the mushrooms, and let them fry undisturbed for a couple of minutes until browned, before flipping them in the pan and sauteeing them for a while until they are reduced and browned all over.
  • Add the ginger, garlic and the whites of the spring onion to the pan and fry for just a few moments until fragrant, then add the kale and cook until it starts to wilt.
    1 tsp ginger, 2 tsp garlic, 4 spring / green onions, 1 cup kale
  • Add the udon noodles, the green tops of the spring onions, and remaining sauce to the pan. Cook for a few more moments while the sauce bubbles and reduces and coats all of the noodles.
    2 portions udon noodles
  • Serve with your choice of protein topping and some fresh cilantro (coriander) leaves for garnish if desired.
Cuisine: Asian Inspired, Fusion
Course: Main Course, Side Dish
Calories: 491kcal, Carbohydrates: 71g, Protein: 14g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Sodium: 1263mg, Potassium: 605mg, Fiber: 6g, Sugar: 29g, Vitamin A: 3632IU, Vitamin C: 42mg, Calcium: 117mg, Iron: 2mg