Woman_and_Home_Feel_Good_Food_-_October_2019

woman&home PASSIONATE ABOUT FOOD 27

Japanese-stylebrothwithudonnoodles

Thiswarmingandsavoury
Japanesestylebrothis filling and
hearty but still healthy.

Serves 3-4 • Ready in 25 mins

175gdriedudonnoodles
(weuseda 250gpackof
ClearspringOrganicSemi
Wholewheat)orusericenoodles
1.5ltrvegetable or beef stock (use
3 cubes)
5cmpieceoffreshrootginger,
slicedintothinslivers
1 sachetmisoinstantsouppaste(or
usefrozenThaiherbsorsomeThai
greencurrypaste,to taste, for
a Thai version)

1-2tbspfish sauce or soy sauce,

totaste

1 redchilli, deseeded and thinly

sliced

1 largeclove garlic, thinly sliced,

optional

250gmixedmushrooms– button,

shiitake,oyster,thinlysliced or torn

intobite-sizedpieces

100gmangetout,cutintofinestrips

150gfinelyslicedfilletsteak

2 springonions,trimmed and

shredded,optional

lime wedges, to serve

1 Cookthenoodlesin a largepanof

boilingsaltedwater,accordingto

pack instructions until tender, for 6-8

mins.Drainthem,thenrinse in cold

waterandsetaside.

2 Meanwhile,heatthestockwiththe

gingerin a largepan.Whiskin the

misopaste(orThaiherbs/paste)and

fishorsoysauce.Bringtotheboil,

thenaddthechilli,garlicand

mushroomsandsimmerfor3 mins.

3 Addthemangetoutandthenthe

meat.Simmerfor2 mins.Seasonto

tastewithmorefishorsoysauce.

4 Dividethenoodlesbetween

3-4warmbowlsandspoonthehot

brothover.Sprinkleovershredded

springonions,if using, and serve

withlimewedges.

Perserving:Cals250, Fat 6g, Sat fat

2g, Carbs 42g

TIP
Fora vegetarian
option,leaveoutthe
meat,doubleuponthe
mushroomsandaddmore
mangetoutand1 sheet
ofnoriseaweed(from
supermarkets),torn
DAIRY FREE into small pieces

LOW CALORIE

COMFORT FOOD