Mushroom Katsu Udon

A comforting, flavour-packed bowl that feels cosy but still fresh. Earthy mushrooms, silky noodles and a gently spiced broth come together with Wellnoa Katsu Blend for an easy dinner that tastes far more impressive than the effort involved.

Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

• 200g udon noodles
• 300g mixed mushrooms, sliced
  (shiitake, chestnut or oyster work well)
• 1 tbsp olive oil, 15ml
• 15g butter
• 2 tsp Wellnoa Katsu Blend, about 6g
• 2 garlic cloves, minced, about 8g
• 15g fresh ginger, finely grated
• 750ml vegetable stock
• 200ml coconut milk
• 1 tbsp soy sauce, 15ml
• 1 tsp maple syrup or honey, 5ml
• 100g pak choi or spinach
• 1 spring onion, finely sliced, about 15g
• 1 lime, cut into wedges
• Optional: 1 tsp chilli oil for serving, 5ml

Method

1. Cook the mushrooms
   Heat the olive oil and butter in a large pan over a medium-high heat. Add the sliced mushrooms and cook for 6 to 8 minutes until softened and golden.
2. Add the flavour base
   Stir in the garlic, ginger and Wellnoa Katsu Blend. Cook for 1 minute until fragrant.
3. Build the broth
   Pour in the vegetable stock, coconut milk, soy sauce and maple syrup or honey. Stir well, then bring to a gentle simmer.
4. Add the greens
   Add the pak choi or spinach and simmer for 2 to 3 minutes until just wilted.
5. Cook the noodles
   Cook the udon noodles according to the pack instructions. Drain and divide between two bowls.
6. Assemble
   Ladle the mushroom broth over the noodles, making sure each bowl gets plenty of mushrooms and greens.
7. Finish and serve
   Top with sliced spring onion, a squeeze of lime and a little chilli oil if using.