Savoury miso, tasty broccoli and lot’s of complex flavours on a satisfying bed of noodles.
RECIPE TIPS AND NOTES
- Stir fries cook quickly which doesn’t give you a lot of time to fuss around with ingredients. It’s often a good idea to have everything ready to go before you start cooking.
- Tenderstem broccoli can be replaced with asparagus, beans, broccoli florets or thinly sliced cabbage.
- Udon noodles will certainly give the best results. However, they can be substituted with soba noodles, egg noodles or even spaghetti.
- Don’t skip running the cooked noodles under cold water. This stops them from cooking further – and overcooking – before you add them to the wok.
INGREDIENTS
- 250g/9oz udon noodles
- 250g/9oz broccoli
- 1 tbsp vegetable oil
- 2 cloves garlic
- 3 spring onions white and green parts divided
- 1 tbsp miso paste
- 2 tsp sesame oil
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 2 tbsp mirin
- 60ml/¼ cup water
- 1 tbsp sesame seeds
- chilli oil to serve
INSTRUCTIONS
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Set a pot of water to boil, then add the udon noodles and cook according to package instructions. In the last 5 minutes add the Tenderstem broccoli.
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While the noodles and broccoli are boiling, mix the miso paste, sesame oil, dark soy sauce, sugar, mirin and water in a small bowl and set aside.
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Drain the noodles and broccoli, remove the broccoli and rinse the noodles with water.
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In a wok, heat the vegetable oil and fry the minced garlic and sliced white parts of the spring onions. Then add the noodles and broccoli to the wok. Pour the sauce all over and toss to coat, allow to warm through for 5 minutes. Serve sprinkled with sliced green onions, sesame seeds and chilli oil on the side.