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
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