The recipe makes one large portion but may be doubled as needed.
Sauce:
30ml cornstarch
125ml water, room temperature
60ml soy sauce
45ml honey
15ml lemon juice
2,5ml sesame oil
200g udon noodles
100g mushrooms, pan-fried
cucumber cut into thin “sticks”
radish cut into thin “sticks”
Ensure that the mushrooms are cooked and the cucumber and radish have been sliced and prepped.
For the sauce:
Add the cornstarch to a small mixing bowl and add just enough of the 125ml water to dissolve the cornstarch. Stir briefly.
Add the rest of the water, soy, honey, lemon juice and sesame oil and whisk together until fully incorporated.
Place a pan on medium heat, add the sauce and simmer for 2-3 minutes while stirring continuously.
Remove the sauce from the heat as soon as it thickens – it is going back on so simply pull it away.
Cook the noodles according to packet instructions.
Place the sauce back on the heat and add the noodles.
Stir for about a minute so that the noodles absorb some of the sauce.
Spoon the noodles and any sauce into a serving bowl and arrange the mushroom, cucumber and radish on the noodles.
Serve immediately and slurp away!!
My Whisk and I 