UDON NOODLE BOWL

An easy Asian-inspired, flavour-packed bowl of

goodness

PREP TIME: 15 MINS COOK TIME: 15 MINS SERVES 2 (AS A MAIN)

1 tsp sesame oil

50g button mushrooms, quartered 1 carrot, cut into thin sticks

1 clove garlic, crushed

310ml (11⁄4 cups) water

185ml (¾ cup) salt-reduced or

gluten-free vegetable stock

2 tsp salt-reduced or gluten-free

soy sauce

1 tsp rice vinegar

150g drained extra firm tofu,

cut into 2.5cm cubes

1 small zucchini, halved lengthways,

cut into 1½ cm-thick slices

110g Trident udon or

gluten-free noodles

50g (½ cup) shredded red cabbage 1 green shallot, diagonally sliced 2 Tbsp coriander leaves

1 Tbsp chopped roasted unsalted

peanuts or cashews

1 Heat oil in a large saucepan over medium heat. Add mushrooms, carrot and garlic. Cook, stirring often, for 3 minutes. Add water, stock, soy sauce and vinegar. Bring to the boil over high heat. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes. 2 Add the tofu, zucchini, noodles and cabbage to the pan. Simmer for 3 minutes.

3 Divide the mixture between serving bowls. Serve with the green shallot, coriander and nuts.