Quick udon with glazed mushrooms, spinach and light tahini-lemon cream

Instructions

1. 1

   1. In a small bowl, whisk together the tahini, 1 tablespoon (15 ml) soy sauce, lemon juice, water, honey, 1 teaspoon (5 ml) sesame oil, and black pepper until smooth and pourable. Set aside.

2. 2

   2. Heat a large skillet or wok over medium-high heat for 1-2 minutes. Add the olive oil and red onion; sauté for 2 minutes until it starts to soften.

3. 3

   3. Add the sliced mushrooms and cook for 4-5 minutes, stirring only occasionally so they brown well and release their moisture.

4. 4

   4. Stir in the chopped garlic, red pepper flakes, and the remaining 1 tablespoon (15 ml) soy sauce. Cook 1 minute more, until the mushrooms look glossy and glazed.

5. 5

   5. Add the udon noodles and the remaining 1 teaspoon (5 ml) sesame oil. Loosen the noodles with tongs or a spoon and toss for 2 minutes until evenly heated through.

6. 6

   6. Add the fresh spinach and cook for 1 minute, just until wilted.

7. 7

   7. Reduce the heat to medium-low and pour the tahini-lemon cream over the noodles. Toss for 1-2 minutes until the sauce coats the udon and turns silky. If you want a looser sauce, add 1-2 extra tablespoons of water.

8. 8

   8. Divide between plates and finish with the toasted sesame seeds and scallions. Serve immediately.

9. 9

   9. If you want to keep the dish warm before serving, you can hold it for 1-2 minutes in a low oven at 200°F (95°C), without letting the sauce boil.