Teriyaki Udon Noodles
with Pickled Radish and Mushrooms
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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 conflict 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.
1 punnet(s)
Closed Cup Mushrooms
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
2 unit(s)
Spring Onion
1 bag(s)
Radish
1 unit(s)
Rice Vinegar
15 grams
Sesame Seeds
(ContainsSesame)300 grams
Udon Noodles
(ContainsCereals containing Gluten)75 grams
Teriyaki Sauce
(ContainsSoya)Not included in your delivery
1 tsp
Sugar
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!