Mushroom Yaki Udon With Crispy Fried Egg

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Boil a kettle

Slice your white cup mushrooms finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced mushrooms with a pinch of salt and cook for 3 min or until tender

Combine your toasted sesame oil, Henderson's Relish, soy sauce, ginger & garlic paste, tomato ketchup and tamarind paste in a bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your yaki udon sauce

Trim, then slice your spring onion[s]

Add your udon noodles to a large bowl, cover them with boiled water

Set aside to soak for 4-5 min

Tip: Gently separate the noodles with a fork!

Drain the soaked noodles

Once the mushrooms are tender, add your shredded veg mix to the pan and cook for 3-4 min or until starting to soften

Once the shredded veg mix has started to soften, add the drained noodles to the pan with your yaki udon sauce

Cook for 2-3 min or until the udon noodles are coated in sauce – this is your white cup mushroom yaki udon

While the noodles are cooking, heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, crack your egg[s] into the pan

Cook for 2-3 min or until the bottom is golden and crisp and the yolk is still runny – this is your crispy fried egg

Tip: Give your egg a little shake before you crack for a perfectly centred yolk!