Udon, karengo, watercress and shitake
( SERVES 2 )
Photo by Babiche Martens
- Cook the noodles according to the packet instructions then cool. Soak the mushrooms in warm water for 30 minutes then drain.
- Slice the cucumber into rounds. Put the noodles, mushrooms, cucumber, karengo and watercress into a bowl.
- In a second bowl stir together the sesame oil, seeds, ginger, soy, vinegar and sugar until combined then tip over the noodles. Mix all together. This can be eaten as is or refrigerated until cold.