This recipe really doesn’t need a lot of blurb or a long introduction.
It’s tasty, nutritious and you can cook it in less than 15 minutes.
Switch the duck egg to a hen’s egg if desired.
Ingredients for 1 (multiply as desired)
100g of udon noodles
1” piece of ginger, peeled, sliced then cut into matchsticks
3 spring onions, sliced
3-4 shiitake mushrooms (substitute with 2 portobello mushrooms if desired), sliced
a handful of kale, torn
1/2 red chilli, sliced
1 salmon fillet, cut into bite-sized chunks
black pepper to season
rapeseed oil to cook
1 duck egg (I used a Clarence Court duck egg from Sainsbury’s).
sesame seeds and fresh coriander to garnish (optional)
For the miso sauce:
2 heaped teaspoons of miso (I used Clearspring Yutaka organic miso paste, Sainsbury’s)
juice of half a lemon
1 heaped teaspoon of corn flour
50ml of water
Bring a pan of water to the boil. Drop in the noodles and cook according to packet instructions (approximately 10 minutes).
Whilst the noodles are cooking, make the rest of the dish.
To make the sauce, whisk together the ingredients until well combined.
Put a frying pan a medium high-heat, add a good splash of rapeseed oil, the ginger, spring onion, mushrooms and chilli and cook for a minute.
Add the kale and salmon and cook for another minute until the salmon is cooked on the outside. Season with black pepper.
Drain the noodles, add to the pan with salmon and stir. Pour in the sauce and cook for 30 seconds to a minute until the sauce has thickened.
Transfer to a pasta bowl and keep warm until you cook the duck egg.
Wipe the frying pan clean with a paper towel, add a splash of rapeseed oil and return to a medium-high heat.
Crack in a duck egg and cook until the edges start to go brown and crispy.
Put the duck egg on top of the noodles and garnish with sesame seeds and fresh coriander.