Step 1

Make the sauce by whisking all of the ingredients together in a bowl.

Step 2

Place the mushrooms in a bowl and add about half of the sauce, just enough to get them all covered. Allow to marinade while you do the rest of the prep.

Step 3

If your noodles need to be pre-cooked, boil them and then toss them in oil (to prevent sticking) just before moving onto the next step.

Step 4

Heat a thin layer of peanut or vegetable oil in a wok or deep sided frying pan. Add the mushrooms, and let them fry undisturbed for a couple of minutes until browned, before flipping them in the pan and sauteeing them for a while until they are reduced and browned all over.

Step 5

Add the ginger, garlic and the whites of the spring onion to the pan and fry for just a few moments until fragrant, then add the kale and cook until it starts to wilt.

Step 6

Add the udon noodles, the green tops of the spring onions, and remaining sauce to the pan. Cook for a few more moments while the sauce bubbles and reduces and coats all of the noodles.

Step 7

Serve with your choice of protein topping and some fresh cilantro (coriander) leaves for garnish if desired.