8 oz baby bella mushrooms sliced (or your favorite mushroom)
1 tsp Olive Oil
1 1/2 tsp Butter
Udon Noodles (prepare according to package directions)
2 tbls Hoisin Sauce
1 1/2 cups baby kale or bok choy chopped
3 spring onions sliced
1/4 cup Bamboo Shoots, sliced
1/4 cup Water chestnuts, sliced
1/4 cup Bean sprouts
1 tbls Lemon Grass slices (jarred packed in water)
Sriracha Chili Sauce to taste
In a medium saucepan bring broth and the hoisin sauce to a simmer over low heat. Set aside.
Cook the mushrooms in two batches. In a frying pan add oil and butter and the diced mushrooms, sauté over low heat until browned (approx. 5 minutes). Add to broth.
In the same pan, add the remaining oil and butter and sauté the sliced mushrooms until browned (approx. 5 minutes). Add sriracha to taste, set aside.
Add noodles and kale to broth, to warm through.
Divide the noodles, broth and kale between two bowls, place the sliced mushrooms on top and finally sprinkle with the bamboo shoots and sprouts, water chestnuts and lemongrass.