Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 2 tablespoons grated fresh ginger
- 6 cloves garlic, thinly sliced
- 200 g fresh king trumpet/oyster, sliced (alternatively, oyster mushrooms or shiitake mushrooms, stemmed and sliced)
- 1 tablespoon soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
- 4 cups vegetable broth or chicken broth (1 litre)
- 1/4 cup soy sauce (60 ml)
- 2 teaspoons sambal oelok chile-garlic sauce, or to taste (found at Asian food markets)
- 350-400 g baby bok choy, trimmed
- 2 x 200 g packages udon noodles (found at Asian food markets)
- 1 bunch fresh cilantro, chopped
- Optional: add 300-400g leftover chicken from a roast, shredded or a package of firm tofu, cubed
Instructions
- Heat the oil in a large heavy bottomed saucepan oven over medium heat. Add the ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until slightly soft, 3-4 minutes.
- Stir in the brown sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Reduce heat to medium-low. Add the udon noodles, pushing them down into the broth, then add the baby bok choy. Cover and simmer until greens are wilted, about 2-3 minutes.
- Remove from the heat, stir in cilantro and serve. Enjoy!