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    Tofu & mushroom udon

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes

    Serves: 2


    300g pack Amoy Straight To Wok Udon Thick Noodles
    1 tbsp wok oil
    150g pack Waitrose Shiitake Mushrooms, thickly sliced
    100g Cauldron Marinated Tofu Pieces
    1 small pointed spring cabbage, shredded
    1 red chilli, deseeded, thinly sliced
    2 tsp Kikkoman Less Salt Soy Sauce
    1 tbsp Cooks’ Ingredients Mirin
    1 bunch salad onions, shredded


    1 Put the noodles into a bowl and cover with freshly boiled water. Heat 2 tsp oil in a wok or large non-stick frying pan over a high heat. Stir-fry the mushrooms for 2 minutes or until golden.

    2 Add the remaining oil and the tofu pieces, and cook for 1 minute until hot, then add the cabbage, and cook for 2-3 minutes until wilted.

    3 Drain the noodles and add to the pan. Toss with the chilli, soy and mirin. Sprinkle with the salad onions and serve straight away.

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