Ingredients
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- olive oil
- butter, for frying mushrooms
- 1 shallot, finely diced
- 1 red onion, finely diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 green onion, greens and whites separated and sliced
- 200 ml mushroom/beef fond
- 400 ml water
- 400 ml coconut milk
- 2 packs wet udon noodles
- 1 inch piece ginger, freshly grated
- 1 tsp gochujang, optional
- 1 tbsp sriracha, optional
- 3 tbsp green curry paste
- 1 tbsp rock sugar, lightly crushed
- 1 tbsp soy sauce
- 200 g mushrooms, sliced in quarters
- 1/8 tsp hing (asafoetida), lightly crushed
- 1 tsp lime juice or 2 lime wedges, optional
- fresh coriander, for topping, optional
- parmesan, for topping
- black sesame seeds, for topping
Instructions
- Lightly crush the hing with a mortar and pestle and set aside.
- Fry the mushrooms in butter for 3 to 4 minutes until browned and tender. Remove from the pan.
- Heat olive oil over medium-high heat and bloom the hing for 1 minute. Add the garlic, shallot, bell pepper, scallion whites, and red onion, then cook for 3 to 4 minutes until tender.
- Stir in the green curry paste and ginger and cook for 1 minute until fragrant.
- Stir in the fond, water, and coconut milk, scraping up any browned bits from the bottom of the pot.
- Bring to a boil, then reduce the heat and simmer for about 10 minutes.
- Stir in the udon, soy sauce, gochujang, sriracha, and rock sugar, and cook for about 3 minutes until the noodles are tender.
- Remove from the heat and top with mushrooms, black sesame seeds, green onions, lime juice, fresh coriander, and grated parmesan. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes