• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 People
  • Difficulty Normal

Recipe Ingredient

  • 120g dried udon noodles (akita meisan inaniwa temoni udon, available at Japanese supermarkets)
  • 15g dried Chinese mushrooms
  • 90g shimeji mushrooms, trimmed
  • Seasoning (A)
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • A dash of pepper
  • 1/8 tsp sugar
  • 1/2 tsp sesame oil
  • 1/2 tsp chicken stock
  • Cold noodle sauce (combined)
  • 300ml cold boiled water
  • 2 tbsp light soy sauce
  • 2 ½ tbsp sugar or to taste
  • 1 tbsp Heinz Gourmet red wine vinegar (optional)
  • 100ml Kikkoman Tempura and Noodle sauce
  • Seasoning
  • 1/2 tsp sesame oil (for each serving bowl)
  • A dash of pepper


  1. Combine noodle sauce and chill in the refrigerator.
  2. Cook dried udon noodles in boiling salted water for 3-4 minutes or until just soft. Stir well with a pair of chopsticks. Remove from heat, drain and soak in iced water until cold. Transfer to a colander and drain well.
  3. Boil mushrooms with seasoning (A) in 250ml water for 10 minutes or until soft. Remove, drain and shred the mushrooms. With the remaining stock parboil shimeji mushrooms for 4-5 minutes.
  4. Drain and soak in ice-cold water until cold.
  5. To serve: Put 3 tablespoons cold noodle sauce in a bowl and add 1/2 teaspoon sesame oil and a dash of pepper.
  6. Add required amount of prepared cold noodles and top up with a little of both types of mushrooms.
  7. Add some organic pea sprouts.
  8. Serve immediately.

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