½ Brown onion- sliced
½ large carrot- julienne
2 cups wombok- chopped
5 shiitake- sliced
1 portion fresh wheat noodles
2 garlic cloves- minced
4 tablespoons Shiso Teriyaki
1 teaspoon red miso
1 teaspoon English mustard
1 teaspoon Worcestershire sauce
Par boil the noodles according to packet instructions, strain and rinse under cold water. once cool, strain and coat with a thin layer of vegetable oil.
Whisk teriyaki, miso, mustard, Worcestershire sauce and a pinch of salt and pepper together in a bowl. Set aside.
In a non-stick pan or wok, add a thin layer of cooking oil and sauté the onions, carrot, and mushrooms- brown lightly. Add the garlic and cook for a further 2 minutes.
Add the noodles and wombok, fry just enough to soften the cabbage and warm the noodles. Add the sauce mixture and fry until all the noodles are coated. Serve right away.