Udon Noodles With Shiro Shimeji Mushrooms

From time to time it is good to look back and review one’s work, or just simply look behind and enjoy the view, both of which I did with my Shiro Shimeji Mushroom images that I took some two and a half years ago. I still keep the simple recipe and thought this could be good for a simple Friday idea.

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You need Udon noodles that you prepare as instructed on their packaging, or if you’re using the ready made ones as I did, just keep them unpacked aside and add them to your stir fry once the mushroom mixture is nearly ready. I usually use the packet with two portions of 150 g each (300 g packaging with 2 separate 150 g pouches).


Prepare your ingredients ahead, so you have them by hand and only toss them into the pan as the mushrooms start cooking.

You’ll need 2 – 3 spring onions, sliced, 2 crushed garlic cloves, 3 tbsp dark soy sauce, 2 tbsp Worcester sauce, 1 tbsp sesame oil, a handful of fresh coriander leaves, chopped, and 2 tsp sesame seeds.

As an option, you can also make about 50 ml mixture of cornflour and water. This would make the noodles a little stickier and moist.


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On a hot pan with 2 tbsp of olive oil + 2 tbsp sesame oil, add 150 g  mushrooms  – rinsed and only root part chopped off, no need to cut or slice them further, they’re not big in size and they separate nicely while being cooked. Plus, they look interesting in your plate just as they are. This amount is enough for two good sized portions.

When the mushrooms are warmed up through, add the cornflour mixture, stir well, then add the sauces, onions and garlic. The mushrooms don’t take very long to cook, stir fry them up to 5 mins and when they start looking golden, add the noodles, stir well again till the noodles separate well and are all covered with the sauces completely.

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Take off the heat, serve hot – sprinkle sesame seeds and coriander leaves all over.

Enjoy your Friday! Wink.








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