- Cook the noodles in a large saucepan of boiling water following packet directions or until just tender. Refresh under cold water. Drain well.
- Meanwhile, heat half the avocado oil or olive oil in a large non-stick frying pan over medium-high heat. Add the tenders and cook, turning occasionally, for 5 mins or until golden brown and heated through. Transfer to a plate and cover with foil to keep warm.
- Add onion and garlic to the pan and stir-fry for 1-2 mins or until onion just softens. Add remaining oil to pan with the mushroom. Stir-fry for 3 mins or until mushroom is light golden. Add the Chinese broccoli and stir-fry for 1-2 mins or until Chinese broccoli just wilts.
- Whisk mirin, soy sauce, sesame oil and miso in a small bowl until combined. Divide the noodles evenly among serving bowls. Drizzle with the dressing. Top with the mushroom mixture and tenders.
This recipe was originally published by Coles and republished here with permission.