MUSHROOM UDON NOODLES WITH PEANUT SAUCE
LOWER YOUR FOOD BILLS AND STILL EAT WELL WITH FOOD EDITOR ELEANOR MAIDMENT Straight-to-wok noodles are brilliant for last-minute suppers and are not only healthier but also much better value than a takeaway
In my many years of recipe writing, I’ve come to realise that there are three types of home cook: those who follow recipes to the letter, those who add their own riffs and those who rarely follow a recipe but use them for inspiration. As long as you are creating food you enjoy I don’t think it matters which category you fall into. But remember, particularly if you’re a faithful recipe follower, that it’s important to trust your intuition.
However precisely a recipe is written there are many variables in a home kitchen. Pans conduct
When cooking it’s important to trust your intuition
heat slightly differently, ovens can run slightly cool or have hot spots and food processors and blenders can produce a range of textures. Ingredients may differ wildly, too: some chillies are eye-wateringly hot (always taste a bit before adding), spices often have varying intensities and vegetables can be bitter or sweet, watery or firm. It is your job as the cook to follow your instinct, cooking things for longer if they need it and adding extra salt, sweetness or acid to fine-tune flavours as you go along.
The peanut butter sauce in the recipe here is a great example of this. Peanut butters (I prefer unsweetened, natural peanut butter with no palm oil) vary hugely in consistency and you’ll need to add the right amount of water to make a good sauce. Go with your gut when making it, and if you don’t get it quite right this time at least you’ll know for the next.
METHOD Wipe the mushrooms clean
using kitchen towel then cut into 5mm thick slices. Heat 2 tbsp cooking oil in a large frying pan and fry the mushrooms with salt and pepper for 4-5 minutes or until turning golden.
Meanwhile make the sauce.
In a bowl mix 3 tbsp peanut butter, 2 tbsp soy sauce, 1 large crushed garlic clove and 5-8 tbsp boiling water. You want a dressing that’s about the consistency of single cream, so keep adding water gradually until you get there. A splash of acidity (cider or wine vinegar, lime or lemon juice) would be great here, too.
Add the roughly chopped spring onions to the pan with the mushrooms and stir-fry for a minute, then add the noodles and the sauce. Cook for 2-3 minutes, tossing the noodles to separate them and coat in the sauce. If the sauce is too thick, add a splash more water before serving.
Serve hot, with a splash of chilli oil or flakes over the top, if liked.