Saucy Miso Potobello Mushrooms in Udon Noodles

|Portobello mushrooms take centre stage in this satisfying Japanese-style vegetarian supper - swap for salmon fillets if you prefer|spring onion|2 cloves of garlic crushed3 tablespoon miso paste or miso glaze3 tablespoon soy3 tablespoon mirin1 tablespoon sesame oil4 portobello mushrooms450g straight-to-wok udon noodles1 tablespoon sesame seeds toasted4 spring onions|Heat oven to 200C/180C fan/gas 6. In a bowl whisk the miso paste mirin soy sauce garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.About 5 mins before the mushrooms are ready heat the remaining oil in a wok stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.|15.00 minutes|4|https://www.bbcgoodfood.com/recipes/saucy-miso-mushrooms-udon-noodles