Serves 6, served at room temperature
- 1pkt (200g) Udon Noodles
- 15g Dried Shiitake Mushrooms
- 500ml water
- 3 Tbsp Tamari
- 2 Tsp Mirin
- 1 Tbsp Maple Syrup
- 1 Aubergine, sliced horizontally, quartered into wedges. The quartered again to make relatively thin wedges.
- 2 Courgettes, sliced on the diagnol.
- Salt & pepper to taste
- Sliced chilli & torn coriander to serve
- Once all the veg are cut you can either grill them or bbq them. Do this in advance and set aside.
- To make the Dashi (this can also be made ahead of time) put the water and mushrooms into a small saucepan, bring to the boil then simmer for 2-3 minutes. Add in the tamari, mirin, maple syrup and continue to simmer for 2-3 minutes. Turn it off and leave to cool.
- Cook the noodles to packet instructions (I usually reduce the cooking time by 1-2 minutes as I prefer the noodles al dente. Once cooked run them under cold water. Once cooled, drain them well using kitchen paper to remove any excess water.
- Place them on a shallow serving platter, pile the vegetables on top then pour over the Dashi. Finish with a final grind of salt & pepper and sprinkling of coriander and chilli.
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