Style: Stirfry, Vegetarian
270g Hakubaku Organic Udon
2 tsp vegetable oil
2 cloves garlic, crushed
3cm piece fresh ginger, grated
200g shitake mushroom, thickly sliced
250ml chicken stock
2 tbsp oyster sauce
2 tbsp soy sauce
2 bunches Pak choy, roughly chopped
100g bean sprouts
Udon stir-fry with Shitake and Pak Choy
- Prepare Hakubaku Organic Udon as per packet direction. Drain and set aside.
- Heat vegetable oil in wok. Add crushed garlic and ginger, stir-fry on high for 30 seconds. Add sliced mushrooms, stir-fry for two minutes then add half of the chicken stock. Stir-fry for 2-3 minutes or until the mushrooms are tender.
- Add the rest of the chicken stock, oyster sauce and soy sauce. Simmer gently for about two minutes or until thickened.
- Add Udon, pak choy and bean sprouts, mixing thoroughly and stir-fry until heated through.