Shiitake Udon Noodles

Becoming vegan has improved my life in some pretty surprising ways. I expected to feel happier and healthier - but I didn't expect all the other little bonuses. My wallet is as happy as I am, and debts are diminishing as quickly as good karma is going up! Turns out it's both cheaper and more cheerful loving your fellow animal. My cholesterol is at an all time low, while my iron is at a personal best. Who knew!

One other tangible benefit, and perhaps the best, is making a bunch of new like-minded friends! Chances are, if they're keen to treat animals that they've never met in the right way, they're going to have a similar attitude to other people. The lovely lady at our local Buddhist supermarket (for Perthies: it's next to Sri Melaka vegetarian restaurant on James St Northbridge) gave me a big bag of fresh shiitake mushrooms, a rarity in sunny, dry Perth.

You can make this recipe at home using the dried ones, I'm sure it will work just as well.

If you're in Perth and would like some freshies - stop by Innaloo Fresh to pick some up.

Shiitake Udon Noodles

Serves

4

Ingredients

1 cup fresh shiitake mushrooms (or dried ones, covered in hot water until soft)

1 bunch chinese greens (kailan, choy sum or bok choy)

1 red onion, sliced

2 tbsp hoisin sauce

1 tbsp light soy sauce

1 massel 'chicken' stock cube, mixed with 3 tbsp boiling water

2 tbsp sesame seeds

2 tsp sesame oil

2 whole star anise (optional)

2 tbsp canola oil

1 cup green beans, ends cut off and cut in half

1 1/2 cups vegan mock meat and / or firm tofu

1 packet dried udon noodles OR 2-3 cups fresh udon noodles ( I used Hakubaku Organic Udon, sold at Woolworths supermarkets in Australia)

Method

• Bring a pot of water to the boil.
• Add dried udon noodles. Boil noodles until just cooked. Drain. (Skip this step if you're using fresh udon).
• Meanwhile, heat sesame oil in a large frypan or wok.
• Add sesame seeds and toast until fragrant. Remove sesame seeds and set aside.
• Add canola oil.
• Fry onion, garlic and star anise.
• Add green beans and mushrooms and cook for a couple of minutes over high heat, stirring.
• Take star anise out of wok and discard.
• Add stock mixture.
• Add asian greens and cook, stirring, for a minute or two, until leaves start to wilt.
• Add noodles, hoisin, and soy sauce, stirring constantly for 3 minutes.
• Serve sprinkled with toasted sesame seeds.