- 2 tbsps olive oil
- 500 g Japanese mushrooms, sliced if large (see tip)
- ⅓ cup rice vinegar
- 2 tbsps light soy sauce
- 2 tbsps mint, chopped
- 1 tbsp parsley, chopped
- 2 chilli padi, seeded, finely sliced
- 2 roasted duck breasts (but from your favourite stall)
- 270 g packet dried udon noodles
- ½ bunch watercress, sprigs picked
- 2 green onions, sliced, plus extra, shredded, to serve
- ¼ tsp sesame oil
- ⅓ cup roasted peanuts, roughly chopped
Preheat oven to moderate, 180 C. Line an oven tray with baking paper.
In a large frying pan, heat oil on medium. Saute mushrooms 6 to 8 mins, until golden and tender. Remove from heat. Stir in vinegar, soy, herbs and chilli.
Place duck on tray. Bake 10 to 15 mins, until hot throughout.
Meanwhile, cook noodles following packet instructions.
Drain noodles. Return to pan. Add mushroom mixture, watercress, onions and sesame oil. Toss to combine. Top with sliced duck and sprinkle with nuts and extra onion to serve.
We used a mixture of shimeji, shiitake and enoki mushrooms. These pickled mushrooms can be stored in a sterilised jar in the fridge for up to two weeks.
Photo: Bauer/Rob Shaw