Miso Noodles with Tenderstem Broccoli
Savoury miso, tasty broccoli and complex flavours on a satisfying bed of noodles.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250g/9oz udon noodles
- 250g/9oz Tenderstem broccoli
- 1 tbsp vegetable oil
- 2 cloves garlic
- 3 spring onions (white and green parts divided)
- 1 tbsp miso paste
- 2 tsp sesame oil
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 2 tbsp mirin
- 60ml/¼ cup water
- 1 tbsp sesame seeds
- chilli oil to serve
Instructions
- 1
Set a pot of water to boil, then add the udon noodles and cook according to package instructions. In the last 5 minutes add the Tenderstem broccoli.
- 2
While the noodles and broccoli are boiling, mix the miso paste, sesame oil, dark soy sauce, sugar, mirin and water in a small bowl and set aside.
- 3
Drain the noodles and broccoli, remove the broccoli and rinse the noodles with water.
- 4
In a wok, heat the vegetable oil and fry the minced garlic and sliced white parts of the spring onions. Then add the noodles and broccoli to the wok. Pour the sauce all over and toss to coat, allow to warm through for 5 minutes. Serve sprinkled with sliced green onions, sesame seeds and chilli oil on the side.