Name: Stir-fried udon noodles with mustard greens, tofu and peanut sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 portions Japanese udon noodles (90gm each; see note); 2 tbsps sesame oil; 2 spring onions, cut into 5cm lengths; 3 tsps finely grated ginger; 2 garlic cloves, finely grated; 300 grams mixed mustard greens, stalks removed, leaves coarsely chopped; 100 grams shiitake mushrooms, thinly sliced; 100 grams wood-ear mushrooms, thinly sliced; 200 grams firm satay-flavoured tofu, sliced; 2 tbsps mushroom XO sauce; 2 tbsps Jimmy's Saté Sauce (see note); Thai basil leaves, to serve; Chopped roasted peanuts, to serve

If you’re too lazy to cook a full-blown feast tonight, make this stir-fried udon noodle recipe with mustard greens, tofu, mushrooms and peanut sauce. Finished with Thai basil leaves and roasted peanuts, this vegetarian udon stir-fry is a fresh and fast dinner that doubles as a light lunch.

Ingredients

2 portions Japanese udon noodles (90gm each; see note)

2 tbsps sesame oil

2 spring onions, cut into 5cm lengths

3 tsps finely grated ginger

2 garlic cloves, finely grated

300 grams mixed mustard greens, stalks removed, leaves coarsely chopped

100 grams shiitake mushrooms, thinly sliced

100 grams wood-ear mushrooms, thinly sliced

200 grams firm satay-flavoured tofu, sliced

2 tbsps mushroom XO sauce

2 tbsps Jimmy's Saté Sauce (see note)

Thai basil leaves, to serve

Chopped roasted peanuts, to serve

Method

1.Cook noodles in a large saucepan of boiling water until just tender (2-3 minutes). Drain, run under cold water and set aside.

2.Heat 2 tbsp oil in a wok over high heat and stir-fry onion, ginger, garlic, greens and shiitakes until tender (2-3 minutes). Remove from wok and set aside. Add tofu to wok and fry, turning until golden and crisp at the edges (3-4 minutes). Add mushroom XO and Jimmy’s Saté sauces with 125ml water and cook, stirring frequently, until slightly thickened (2-3 minutes). Add noodles and greens mixture to wok, season with freshly ground pepper and toss to warm through (1-2 minutes).

3.Serve noodles topped with Thai basil leaves and peanuts.

Jimmy’s Saté Sauce, mushroom XO sauce and udon noodles are available from select supermarkets and Asian grocers.

Most flavoured tofu will work here, or if using plain tofu, marinate it in Jimmy’s Saté Sauce beforehand.
Notes

Profile Dominic Smith

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

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