Chilli and mushroom udon noodles

This is a super swift and light midweek meal and you can add tofu or meat for extra protein.


  • 200g cooked udon noodles
  • 100g oyster mushrooms, sliced
  • 1 tablespoon chilli rapeseed oil
  • 150g mangetout
  • 2 spring onions, sliced
  • Fresh chilli to taste
  • 2 tablespoons of fresh coriander leaves
  • 1 teaspoon of shichimi togarashi
  • 1 tablespoon of soy sauce


Preheat the oil in a large wok
Add the mushrooms and fry until golden
Add the mangetout and fry for another minute
Add the noodles, soy sauce and shichimi togarashi
Cook out for a minute and serve immediately
Stir the chilli, coriander and spring onions through the noodles and serve