Chilli Miso Butter Udon (VG) from Mildreds Easy Vegan

Requiring just five minutes and one pot, this is a deliciously quick dinner with minimal washing-up. Prepared udon usually comes in pre-packed portions of 200g (7oz), so this recipe serves one but can easily be multiplied. Gochujang has a warm, medium heat, but if you don’t like spice, you can replace the gochujang with regular red or white miso paste.

Serves 1

1 tablespoon gochujang paste

½ tablespoon soy sauce or tamari

1 tablespoon sesame oil

80g (2¾oz) tenderstem broccoli, trimmed and cut into 2cm (¾in) slices

200g (7oz) udon noodles

1 garlic clove, grated

6 shiitake mushrooms,

Cut into razor-thin slivers

1 tablespoon plant-based butter

Large handful of baby spinach

2 spring onions, very finely sliced

Salt

In a small bowl, combine the gochujang, soy sauce or tamari and sesame oil.

Bring a large pan of salted water to the boil over a medium heat. Add the broccoli and udon noodles and cook for 3 minutes.

Drain the noodles and broccoli and return to the pan, still over a medium heat. Add the garlic and mushrooms, along with the gochujang mixture and butter. Cook for 1 minute, stirring to combine.

Stir in the spinach, then transfer to a bowl and serve, topped with the spring onions.