Quick Udon Stir-Fry with Miso Mushrooms, Spinach and Jammy Egg

Instructions

1. 1

   Bring a small saucepan of water to a boil. Reduce to a gentle simmer over medium heat and cook the eggs for 7 minutes for jammy yolks. Transfer to cold water, cool for 1 minute, peel, and set aside.

2. 2

   Meanwhile, in a bowl, whisk together the white miso, soy sauce, rice vinegar, honey, water, and chili flakes until smooth.

3. 3

   Heat a large skillet or wok over medium-high heat. Add the neutral oil and toasted sesame oil. Add the red onion and stir-fry for 2 minutes until it starts to soften.

4. 4

   Add the garlic and the mushrooms. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms are golden and have released some of their moisture. Add the black pepper.

5. 5

   Cook the udon noodles according to the package, usually 1 to 2 minutes in boiling water. Drain and gently loosen them.

6. 6

   Pour the miso sauce into the skillet with the mushrooms and cook for 1 minute over medium heat until lightly bubbling. Add the fresh spinach and toss for 30 to 60 seconds until wilted.

7. 7

   Add the drained udon noodles and stir-fry for 1 to 2 minutes so they are well coated in the sauce.

8. 8

   Divide between plates. Halve the eggs and place on top. Finish with toasted sesame seeds and chopped chives or scallions. Add a little extra black pepper if desired.

9. 9

   If you want to warm the plates before serving, place them in a preheated oven for 2 minutes at 200°F / 95°C before plating.