Chilled udon, mushroom and cucumber salad

Ingredients

• 2 packets (400 g) instant udon noodles
• 2 tbsp olive oil
• 2 cups mixed mushrooms (Swiss brown, cup, shiitake, enoki), sliced
• salt and black pepper
• ½ cup coriander leaves, roughly chopped, plus extra to serve
• 1 Lebanese cucumber, roughly chopped
• 4 tbsp fried shallots
• 2 bunches Asian greens, thinly sliced

For the dressing 

• 4 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp chilli crisp oil
• 50 ml water
• 1 tbsp lemon juice

Instructions

1. Bring a large saucepan of water to the boil, then cook the udon noodles according to the package directions. Drain and transfer the noodles to a large bowl of iced water.

2. Heat the oil over medium-high heat in a large frying pan. Add the mushrooms and sauté until softened. Season to taste with salt and pepper.

3. To make the dressing, combine the ingredients in a medium bowl and whisk well to combine.

4. Transfer the chilled noodles to a large bowl with the mushrooms, dressing and remaining ingredients and toss well to combine. Sprinkle with extra coriander and serve.

Photography by Jiwon Kim.

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