King Oyster Miso Butter Udon

By: Deborah Dean

Ingredients

200 g dried Hakubaku udon noodles
250 g king oyster mushrooms, sliced thinly length wise
60 g baby spinach leaves
40 g unsalted butter
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp mirin
1 tsp brown sugar
3 cloves garlic, finely minced
1 tsp freshly grated ginger
2 tbsp neutral oil
1 tsp sesame oil
Garnish: finely sliced spring onions, white and black toasted sesame seeds, thai red chilli, thinly sliced

Bring a large saucepan of salted water to the boil. Add the dried udon noodles and cook according to packet instructions until al dente or to your liking. Before draining, reserve ¼ cup of the cooking water. Drain and set aside.
While the noodles cook, whisk together the white miso paste, soy sauce, mirin, brown sugar and 2 tablespoons of water until smooth.
Heat the neutral oil in a large frying pan over medium-high heat. Add the king oyster mushrooms in a single layer and cook undisturbed for 3–4 minutes until deeply golden. Turn and cook for a further 2–3 minutes until caramelised and tender.
Add the garlic and ginger and cook for 30 seconds until fragrant. Reduce the heat to medium, add the butter and allow it to melt and lightly foam. Pour in the miso mixture and stir to coat the mushrooms evenly.
Add the drained udon noodles and toss gently to combine. Add small splashes of the reserved noodle water as needed to create a glossy sauce that coats the noodles. Fold through the baby spinach and cook for 30–60 seconds until just wilted. Drizzle with sesame oil and remove from the heat.
Divide the noodles between bowls. Finish with spring onions, toasted sesame seeds and sliced red chilli.