Fried Udon Noodles with King Oyster Mushrooms and Caramelised Miso Sauce

Suitable for vegans and vegetarians. Serves 2.

Ingredients:

• 200g udon noodles, 
• 4 king oyster mushrooms, chopped into rough chunks, 
• 1 spring onion, thinly sliced on a diagonal, 
• 3 tbsp white miso, 
• 1 tbsp brown sugar, 
• 1 tsp white sugar, 
• 2.5 tbsp rice wine vinegar (I have also made this with white wine vinegar and works well), 
• 1 tsp soy sauce, 
• 0.5 tsp dijon mustard, 
• 5 tbsp water, 
• 1 tbsp very finely diced ginger, 
• 3 tbsp olive oil, 
• 2 tsp gochugaru (or red chilli flakes).

Method:

• First, add the olive oil and gochugaru to a small bowl and mix. Let this infuse for 30 minutes to an hour. This spicy chilli oil will be the garnish for the noodles later on and will be the prime spice component of the dish so the longer you let it infuse, the better.
• Next, make the sauce. Place a small pot over medium high heat with the miso, brown sugar, white sugar, vinegar, soy sauce, mustard, and water. Whisk to combine and continue whisking. It will start to simmer and then start to boil. Keep whisking over the heat for 4-5 minutes. The sauce should reduce, thicken significantly, and darken in colour while developing a shininess. This is how you know the sugars have caramelised. Be careful not to burn the sauce on the bottom. If it looks or smells like it is burning, remove from the heat for about 20 seconds and whisk vigorously before placing it back on. Remove from heat and add the ginger. Mix and let cool.
• Place a saucepan of water over high heat and bring to a boil. Add the noodles and cook until al dente. Drain, keeping some of the water, and set aside.
• Place a large skillet over high heat with 3 tbsp oil. Once hot, add the mushrooms. Sautee for 3-4 minutes or until they are soft and have developed a nice golden brown sear on the exterior.
• Remove the skillet from the heat. Add the noodles and a heaped tablespoon of the miso sauce. The sauce will have a very strong sweet and sour flavour so a little will go a long way, but feel free to add more to taste. Add a little of the noodle water and toss to mix thoroughly. You want the sauce to dissolve and coat the noodles evenly.
• Add the spring onion and toss to combine. Taste for seasoning. The sauce should be salty enough from the miso but you may need to add a little more.
• Serve while hot. Add some more chopped green onion for garnish and drizzle generously with the chilli oil.