Udon noodles with shiitake mushrooms

Ingredients for 2 servings:

• 15 g ginger
• 2 cloves garlic
• 1 carrot(s)
• 2 tbsp sesame oil
• 175 g smoked tofu
• 1 can shiitake mushroom(s) (156 g)
• 2 spring onions
• 2 tbsp No Fish Sauce (vegetarian substitute)
• 2 tbsp soy sauce
• ½ lime(s)
• 2 tsp hoisin sauce
• 50 ml water
• ½ tsp cornstarch
• e.g. agave syrup
• 200 g udon noodles
• Coriander leaves, some stems

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan

Peel and finely chop the ginger and garlic, halve the carrot lengthwise and slice thinly. Sauté them together in a wok in sesame oil. Dice the tofu, drain the shiitake mushrooms, and add both to the wok after a few minutes. Mix together the fish sauce, soy sauce, lime juice, hoisin sauce, water, and cornstarch. Finely slice the spring onions. When the vegetables have a nice brown color, add the udon noodles and sauce to the wok and reduce the heat. When the noodles are cooked, stir in the spring onions. Season with soy sauce and agave syrup, if desired. Serve sprinkled with cilantro.