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recipes

Bonnie's "Yaki Udon Noodle" recipe in Jamie's Magazine!

Thanks to Jamie Oliver for featuring Bonnie Chung founder of Miso Tasty in his Jamie Magazine for "Asian Street Eats" . Bonnie shared her favourite "Yaki Udon Noodle" recipe, a fast stir fried noodle dish which of course includes her signature miso. 

Serves 2
1 garlic clove
1 small onion
2 spring onions
1 red bell pepper
4 bacon rashers (or 100g of any meat that you have to hand)
50g mushrooms (button, oyster, shiitake)
2 tbsp sunflower or rapeseed oil
2 x150g packs of straight to wok udon noodles
1 tsp toasted sesame seeds, to serve
Finely chopped chives, to serve
Chilli flakes, to serve (optional)

SAUCE
4 tbsp mirin
2 1/2 tbsp Miso Tasty Aka red miso paste
2 tsp toasted sesame oil
1 1/2 tbsp runny honey
1 tsp rice or malt vinegar
1/2 tsp dashi powder ( see note)
1/2 light brown sugar

1. Combine all of the sauce ingredients in a small mixing bowl, stirring until smooth. Set aside.
2. Prepare your vegetables; peel and mince the garlic, peel and slice the onion into half-moons, and trim & chop the spring onions. Deseed the pepper & cut into strips. Chop or slice the bacon. Slice the mushrooms.
3. Place a large frying pan over a medium heat for 2-3 minutes before adding the oil- you want the pan to be very hot so the vegetables don't become soft.
4. Increase the heat, add the bacon or meat, and fry for 2-3 minutes. Stir in the garlic, onion and spring onions and cook for 2 minutes, stirring often, until coloured but not softened. Add the pepper and mushrooms, tossing in the pan for 2 minutes, until golden, then add the noodles. Stir- fry everything for 3 more minutes, until the noodles are soft.
5. Pour the sauce into the pan, stirring to coat the vegetables and noodles. The sauce should catch a little at the bottom of the pan- this will give a slightly charred flavour.
6. Divide the mixture between plates, garnish with the toasted sesame seeds and chives, and finish with a pinch of chilli flakes.

Note : Dashi is a Japanese stock made from kombu (dried kelp). Find it in Asian supermarkets or at souschef.com. If you can't get any substitute with powdered vegetable stock. 


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