Ingredients
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175 g dried udon noodles
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750 ml vegetable stock or 750 ml dashi stock
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1 teaspoon soft dark brown sugar
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1 star anise
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1 teaspoon grated gingerroot
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2 tablespoons soy sauce
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75 g bean sprouts
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75 g sliced shiitake mushrooms
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2 baby pak choi, finely sliced
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2 tablespoons chopped fresh coriander, to serve
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75 g sugar snap peas
Instructions
- Cook the noodles according to packet instructions, then drain and divide between two serving bowls.
- Meanwhile, bring the stock, sugar, star anise, ginger and soy sauce to the boil in a saucepan.
- Add the vegetables and simmer for two minutes, or until just tender.
- To serve, pour the vegetable mixture over the noodles in each bowl and sprinkle with coriander.