Udon with Shimeiji Mushroom in Miso Sauce

This is another light and simple just for the kids and me :) and yes these 3 dishes are cooked in happy call pan :) hehehe is really really very efficient using this pan as I did not wash pan after cooking each dish. Firstly I pan-fried the salmon, with residue oil in pan I used that to saute the sugar peas and lastly stir-frying the udon. I think the whole process only took me less than 15 mins! 

Recipe source : Taste of HongKong

Ingredient (enough for 2 kids and 1 adult)

• 1 package udon, 200gm
• 150gm shimeiji mushrooms
• 2 cloves garlic, finely chopped
• 1 tbsp oil
• 1 stalk spring onion, sliced

Miso Sauce (mix)

• 2 tsp miso paste
• 2 tbsp olive oil
• 1 tbsp light soy sauce
• dash of pepper
• 4 tbsp water from soaked shitake mushrooms

Method

1. Cut off the base of shimeiji mushroom. Separate mushroom and rinse lightly if necessary.
2. Cook udon in boiling water for 1 min. Drain away water.
3. Heat oil in a saucepan. Saute garlic until fragrant. Add in mushroom and stir fry briefly.
4. Add in miso sauce and cook for a minute. 
5. Stir in udon and cook briefly. Remove from fire.
6. Garnish with spring onion and serve immediately.

 Pan-fry salmon lightly seasoned with salt & black pepper

Simple '豆苗' Sugar Pea in garlic & low sodium soy sauce