Honey Mushroom Stir Fry

We have used udon noodles which are available in the dried rice and noodles section in the supermarket however you can use soba, Singapore or Hokkien – whatever you prefer.

Ingredients

• 50g dried udon noodles

Vegetables:

• 4 (400g) Portobello mushrooms, sliced
• ½ red capsicum, sliced
• 1 cup broccoli, florets
• 1 cup cauliflower, florets
• ½ onion, cut into chunks

Sauce:

• 2 cloves garlic, crushed
• 2 tsp. ginger, crushed
• 2 tsp. honey
• 2 tbsp. soy sauce, salt reduced
• 2 tbsp. fresh lime juice
• ¼ cup water plus 2 tbsp.

Method

1. Boil small pot of water and cook udon noodles for 4 minutes. Drain and set aside.
2. In a wok or non-stick frypan heat sesame oil and stir fry onion and then capsicum for a couple of minutes then add mushrooms, cooking a further couple of minutes. Add broccoli and cauliflower with 2 tbsp. water and half the garlic and ginger then place lid on top for 1 minute. Take off lid and stir fry whilst drizzling the honey over.
3. Mix remaining garlic, ginger, soy, lime juice plus water in a small dish, set aside.
4. Place cooked noodles into pan with sauce ingredients and mix until all combined.
5. Serve immediately.