Dashi Udon Noodle Salad with Aubergine & Courgette

Serves 6, served at room temperature 
  • 1pkt (200g) Udon Noodles
  • 15g Dried Shiitake Mushrooms
  • 500ml water 
  • 3 Tbsp Tamari
  • 2 Tsp Mirin
  • 1 Tbsp Maple Syrup 
  • 1 Aubergine, sliced horizontally, quartered into wedges. The quartered again to make relatively thin wedges.
  • 2 Courgettes, sliced on the diagnol.
  • Salt & pepper to taste
  • Sliced chilli & torn coriander to serve 
  1. Once all the veg are cut you can either grill them or bbq them. Do this in advance and set aside.
  2. To make the Dashi (this can also be made ahead of time) put the water and  mushrooms into a small saucepan, bring to the boil then simmer for 2-3 minutes. Add in the tamari, mirin, maple syrup and continue to simmer for 2-3 minutes. Turn it off and leave to cool.
  3. Cook the noodles to packet instructions (I usually reduce the cooking time by 1-2 minutes as I prefer the noodles al dente. Once cooked run them under cold water. Once cooled, drain them well using kitchen paper to remove any excess water.
  4. Place them on a shallow serving platter, pile the vegetables on top then pour over the Dashi. Finish with a final grind of salt & pepper and sprinkling of coriander and chilli. 



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