Sesame soy green tea noodles with butter miso mushrooms

We’re off to Singapore and London in a week for a friend’s wedding.  I’m really starting to look forward to it, now that I’ve managed to sort out work and various other bits and pieces.  I’m also hoping (probably a bit naively) that it will be warmer over in London than it is here.

I’ve done our last supermarket shop before we go and whilst planning our meals for the week, I decided on a healthier, fresher menu as we’ll be eating out all the time on our trip and who knows if we’ll be able to check off our 5 + a day.  (Plus the dress I’m planning on wearing for the wedding doesn’t have that much give!)

So this meal is very much veggie-oriented, with the added bonus of being really quick and easy to make.  I served it with a side of salmon sashimi (not pictured) to make sure we got our Omega-3 fix too.  The noodles were from the Japan Mart in Sylvia Park.

Bring on spring (for a couple of weeks at least)!


Sesame soy green tea noodles with butter miso mushrooms


Sesame soy green tea noodles with butter miso mushrooms




40mL soy sauce

1 Tbsp sugar

1 tsp minced/crushed garlic

1 Tbsp rice wine vinegar

2 Tbsp sesame oil

2 Tbsp canola oil (or other flavourless oil)

1 spring onion, thinly sliced

200g mushrooms, thickly sliced (I used a mix of shiitake and oyster)

200g dried green tea noodles

big handful baby spinach

1 packet of instant miso paste

1 tsp mirin

1 Tbsp butter

sesame seeds (black or white) to garnish





Cook the noodles according to the packet instructions.  At the end of cooking, drain and toss with the spinach leaves until wilted.

While the noodles are cooking, combine the soy sauce, sugar, rice wine vinegar, garlic, sesame oil, canola oil and spring onion in a large bowl.  Stir until the sugar is dissolved (you can heat it up a bit if you like).  Add the drained noodles and spinach to this soy mixture and toss to coat.

In a pan, melt the butter over medium heat and then add the mushrooms.  While the mushrooms fry, stir together the mirin and miso paste in a small bowl.  Add enough water to make it a thick sauce consistency.

When the mushrooms have browned, pour in the miso mixture and quickly stir to coat all the mushrooms (it may all evaporate depending on how hot your pan is).

Divide the noodles among bowls and then spoon the mushrooms on top.  Sprinkle with sesame seeds and serve immediately.





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