A Japanese-inspired teriyaki udon broth with chestnut mushrooms and spinach. A nourishing and light supper
Prep:5 mins Cook:10 mins
Nutrition per serving
1 vegetable stock cube
50ml teriyaki sauce
1 tbsp vegetable oil
140g chestnut mushrooms, sliced
½ bunch spring onions, thinly sliced
140g udon noodles
200g bag spinach
In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.
SELECT p.ID, p.post_title, rd.recipe_data_ref_id, rd.photo_file_name, rd.photo_src, rd.skill_level FROM bbc20may18_posts p LEFT JOIN bbc20may18_term_relationships tr ON (p.ID = tr.object_id) LEFT JOIN bbc20may18_recipes_data rd ON (p.ID = rd.recipe_post_id) WHERE (tr.term_taxonomy_id IN ( 344, 323127 )) AND p.post_type = 'bbc_recipes' AND (p.post_status = 'publish' OR p.post_status = 'private') AND p.ID <> 6134 GROUP BY p.ID ORDER BY p.post_date DESC LIMIT 0, 16