Udon, karengo, watercress and shitake

Udon, karengo, watercress and shitake. Photo / Babiche Martens

Serves 2

200g udon noodles
1 cup dried sliced shitake mushrooms
1 lebanese cucumber
1 Tbs karengo
Watercress
2 Tsp sesame oil
1 Tbs toasted sesame seeds
1 tsp ginger, finely chopped
2 Tbs soy sauce
1/2 Tbs rice wine vinegar
1/2 tsp caster sugar

1 Cook the noodles according to the packet instructions then cool. Soak the mushrooms in warm water for 30 minutes then drain.

2 Slice the cucumber into rounds. Put the noodles, mushrooms, cucumber, karengo and watercress into a bowl.

3 In a second bowl stir together the sesame oil, seeds, ginger, soy, vinegar and sugar until combined then tip over the noodles. Mix all together. This can be eaten as is or refrigerated until cold.