Miso Mushroom Udon Noodles
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Miso Mushroom Udon Noodles

with Tenderstem® Broccoli and Peanuts

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

150 grams

Tenderstem Broccoli

180 grams

Sliced Mushrooms

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

2 unit(s)

Garlic Clove

15 grams

Miso Paste

(Contains Soya)

15 grams

Sambal Paste

50 grams

Ketjap Manis

(Contains Soya)

1 unit(s)


220 grams

Udon Noodles

(Contains Cereals containing gluten)

32 grams

Sweet Chilli Sauce

Not included in your delivery

75 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)1973 kJ
Energy (kcal)472 kcal
Fat18 g
of which saturates7 g
Carbohydrate61.4 g
of which sugars25.9 g
Protein15.2 g
Salt3.29 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Frying Pan
Rolling Pin



a) Cut the Tenderstem® broccoli into thirds.

b) Heat a drizzle of oil in a large frying pan on high heat.

c) When hot, add the mushrooms and broccoli to the pan.

d) Season with salt and pepper and fry, stirring occasionally, until softened, 5-6 mins.


a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

a) Peel and grate the garlic (or use a garlic press).

c) Add the garlic to the frying pan and fry until fragrant, 1 min.


a) Stir the miso paste, sambal, ketjap manis and water for the sauce (see pantry for amount) into the frying pan.

b) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

c) Meanwhile, cut the lime into wedges.


a) Break the udon noodles apart gently with your hands, then add them to the frying pan.

b) Toss to coat and simmer until piping hot, 1-2 mins.


a) Stir the sweet chilli sauce and butter (see pantry for amount) into the noodles until the butter has melted.

b) Add a good squeeze of lime juice.

c) Taste and season with salt and pepper.


a) Share the miso mushroom and broccoli noodles between your serving bowls.

b) Sprinkle over the crushed peanuts.

c) Serve any remaining lime wedges alongside for squeezing over.