"3 tbsp olive oil 675g mushrooms (oyster, chestnut, shiitake, maitake, etc), torn or cut into bite-sized pieces Sea salt and black pepper 225g Chinese broccoli, or broccolini or baby pak choi, or other leafy greens of your choice, to serve (optional) 225-280g dried udon or soba 4 garlic cloves, peeled and thinly sliced 120ml soy sauce, or tamari, plus extra to taste 90ml white distilled vinegar, plus extra to taste"
"Brothy vinegar noodles with mushrooms and sesame (pictured top) Keep in mind that, while the brothy sauce (or saucy broth?) is designed to pool generously at the bottom of your bowl, this is certainly not a soup, and there shouldn't be much of it left over to drink only enough to generously dress your noodles. It's intense in the best way, and hopefully there's a bit left at the end to dip your lightly blanched greens into (only a suggestion, but a good one)."
Prep time is 10 minutes and cook time is 30 minutes for four servings. The dish pairs dried udon or soba with browned mushrooms, garlic, ginger, soy sauce, white distilled vinegar and toasted sesame oil. The sauce is brothy but concentrated, designed to pool lightly at the bottom of the bowl to dress the noodles rather than form a soup. Lightly blanched greens such as Chinese broccoli or pak choi are optional for serving. Toasted sesame seeds and garlic chives or spring onions provide finishing texture and flavor. Mushrooms should be cooked until evenly browned, about 12–18 minutes.
Read at www.theguardian.com
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