Miso butter udon with oyster mushrooms, spinach and edamame

Ingredients

For 1 serving

• Udon noodles85 g
• Miso15 g
• Butter8 g
• Oyster mushrooms120 g
• Spinach80 g
• Edamame60 g
• Mirin1 teaspoon
• Black pepperto taste

Contains: gluten, lactose, soy,

Method

1. Bring water to the boil and cook the udon with the edamame for the time on the packet, until the udon are soft; drain, keeping back a small cup of the cooking water.
2. Meanwhile, tear the oyster mushrooms into strips and wash the spinach.
3. Melt the butter in a frying pan over medium-high heat and fry the mushrooms for 5 minutes, until golden at the edges.
4. In a small bowl, dissolve the miso and mirin in 3 tablespoons of the cooking water, stirring until there are no lumps.
5. Add the udon, edamame, spinach and sauce to the pan and toss for 2 minutes, until the spinach wilts and the sauce coats the noodles.
6. Finish with a grind of black pepper.