King Oyster Steaks with Udon Noodles Recipe

Ingredients

2 garlic cloves
30g ginger
3 tbsp tamari
3 tbsp rice vinegar
1 tsp coconut sugar
200g king oyster mushrooms
1 onion
4 spring onions
2 carrots
125g broccoli
1 tbsp hoisin
1 tsp Worcester sauce
100g udon noodles
A pinch of sesame seeds
Crispy seaweed thins, to garnish

Prep: 25 mins | Cook: 30 mins

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Method

1. Peel and grate the garlic and ginger into a bowl. Add 2 tbsp tamari, 2 tbsp rice vinegar, the coconut sugar and 1 tbsp oil. Stir together to make a marinade.

2. Slice the king oyster mushrooms into thin steaks. Add the steaks to the marinade and gently turn to coat. Set aside.

3. Peel and thinly slice the onion. Trim the roots and ragged greens off the spring onions. Roughly chop them. Trim and peel the carrots, then slice into batons. Break the broccoli into florets, then thinly slice them. Fill and boil your kettle.

4. Pour the 1 tbsp tamari, 1 tbsp rice vinegar, the hoisin, Worcester sauce and 2 tbsp hot water into a bowl. Stir together to make a sauce.

5. Pour the hot water from the kettle into a pan and bring back to a boil. Add a pinch of salt and the noodles. Cook for 8-10 mins till tender, then drain and rinse under cold water.

6. Meanwhile, drizzle 2 tbsp oil into a wok on a high heat. Add the onion and stir-fry for 3 mins. Add the spring onions, carrots and broccoli to the pan with 4 tbsp water. Stir-fry for 4-5 mins, tossing regularly, till the veg are just tender.

7. Pour in the sauce and add the noodles. Toss together to combine. Warm through for 1-2 mins. Take off the heat and cover with a lid to keep warm.

8. Put a clean frying pan on a medium-high heat. Add 1 tbsp oil and the sliced mushroom. Fry for 3-4 mins, turning once, till tender and a rich golden-brown.

9. Divide the fried noodles between 2 warm bowls. Top with the mushroom steaks. Sprinkle over a pinch of sesame seeds and crumble over some crispy seaweed thins. Serve straight away.