Vegan Miso Lemon Udon

Japan meets Italy with these chewy udon noodles tossed in a silky miso lemon sauce, and a herby gremolata to finish.

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the udon

3 packquick cook udon noodles

3shallots, sliced

4garlic cloves

2lemons, juice

1 tbspbrown miso paste

1 tspbrown sugar

1 tspsoy sauce

1 tbspsesame seeds

for the gremolata

2spring onions, finely chopped

Handfulchives, finely chopped

2 tbsptoasted black sesame seeds

30gtoasted panko breadcrumbs

1lemon, zest

Pinch of flaky salt

Jammy shallots and garlic in a miso, lemon, brown sugar sauce, with a spring onion, chive, and sesame topping. Delicious!

Method

Mix the ingredients for the gremolata, except for the toasted panko, which we'll add at the end.

Finely chop the shallots and garlic, then add to a pan with a splash of olive oil. Slowly cook until the shallots are soft and jammy, adding 1 tbsp of water every now and again.

Whisk together the miso, lemon juice, brown sugar, and soy sauce. Add to the shallot-garlic mix.

Cook the udon according to the packet, and reserve 200ml approx of udon-cooking water.

Drain the udon. Add the reserved water to the shallot sauce, along with sesame seeds, then add the udon. Stir through so the udon is coated in the sauce.

Mix the panko with the herb mix. Plate up the udon, then top with the gremolata. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.