Udon Noodle Pot with Tahini

Name: Udon Noodle Pot with Tahini
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves: 4
Ingredients: sea salt and freshly ground black pepper; 800 g /1¾ lb cooked thick udon noodles, separated; sea salt and freshly ground black pepper; 300 g /10½ oz mushrooms, such as shiitake, chestnut/cremini or oyster, sliced; 300 g /10½ oz mushrooms, such as shiitake, chestnut/cremini or oyster, sliced; 1 large onion, sliced; 300 g /10½ oz mushrooms, such as shiitake, chestnut/cremini or oyster, sliced; 4 pak choi/bok choy, white parts thinly sliced and leaves thickly sliced; 4 pak choi/bok choy, white parts thinly sliced and leaves thickly sliced; 300 g /10½ oz mushrooms, such as shiitake, chestnut/cremini or oyster, sliced; 300 g /10½ oz mushrooms, such as shiitake, chestnut/cremini or oyster, sliced; 2 tsp caster/superfine sugar; ½ tsp dried chilli flakes; 4 tbsp light soy sauce; 1.2 l/40 fl oz/5 cups Vegetable Stock, or ready-made; 2 tbsp sunflower oil; 1 tbsp grated root ginger, peeled; 3 tbsp light tahini

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Tahini, a thick paste made from ground sesame seeds, is traditionally used in hummus, but I like the nutty creaminess it gives to this Japanese-inspired noodle broth. As an added bonus, tahini is a valuable source of protein and good fats.

Ingredients

4 tbsp light soy sauce
2 tsp caster/superfine sugar
½

Vegan
Pasta

Method

Mix together the soy sauce, sugar, chilli flakes, ginger and tahini in a saucepan until combined. Pour in the stock and heat gently until hot, stirring occasionally. (Do not overheat the tahini stock or it may curdle.)
Meanwhile, heat the oil in a large wok and stir-fry the onion for 3 minutes until softened slightly. Add the mushrooms and the white part of the pa