Vegetable udon with eryngi
- Noodles - 60 g
- Butter - 30 g
- Sweet red pepper - 50 g
- Leeks - 30 g
- Zucchini - 50 g
- Eryngi - 100 g
- Coconut cream - 4 tbsp
- Soy paste 0.5 tbsp
- Cilantro/lime juice/chili pepper
Method of cooking
1
Boil noodles in salt water.
2
Fry eryngi and all other vegetables in butter in a frying pan, and add salt to taste.
3
Add cooked noodles, coconut cream, and soy paste to vegetables in the same pan.
4
Mix and put on a plate. Serve hot with horseradish, and chili. Sprinkle with lime juice.
