serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Doorstep Deliveries
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 packets (400 g) instant udon noodles
- 2 tbsp olive oil
- 2 cups mixed mushrooms (Swiss brown, cup, shiitake, enoki), sliced
- salt and black pepper
- ½ cup coriander leaves, roughly chopped, plus extra to serve
- 1 Lebanese cucumber, roughly chopped
- 4 tbsp fried shallots
- 2 bunches Asian greens, thinly sliced
For the dressing
- 4 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp chilli crisp oil
- 50 ml water
- 1 tbsp lemon juice
Instructions
1. Bring a large saucepan of water to the boil, then cook the udon noodles according to the package directions. Drain and transfer the noodles to a large bowl of iced water.
2. Heat the oil over medium-high heat in a large frying pan. Add the mushrooms and sauté until softened. Season to taste with salt and pepper.
3. To make the dressing, combine the ingredients in a medium bowl and whisk well to combine.
4. Transfer the chilled noodles to a large bowl with the mushrooms, dressing and remaining ingredients and toss well to combine. Sprinkle with extra coriander and serve.
Photography by Jiwon Kim.
Want more from The Cook Up?
• Get the show recipes, articles and more
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Doorstep Deliveries
