Udon Noodle and Mushroom Stir Fry

Udon Noodle and Mushroom Stir Fry

from bowlofdelicious.com
20 min
2 servings

Ingredients

  • 16 oz. defrosted frozen udon noodles (or refrigerated or dried; see notes)
  • 2 tablespoons canola oil (or other neutral tasting oil)
  • 1 bunch green onions (sliced , 1/2 cup dark green parts reserved (6-8 total green onions))
  • 2 cloves garlic (minced)
  • 8 oz. shiitake mushrooms (sliced (or cremini/baby portobella, or other mushroom))
  • 1/4 cup soy sauce (low sodium if preferred)
  • 1 tablespoon fresh ginger (finely grated on a microplane zester)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons chili garlic sauce (such as Huy Fong, or Sriracha (more or less depending on spice level preference))
  • 1/3 cup water (or chicken or vegetable broth)
  • 1/4 cup fresh basil leaves (and/or cilantro, optional)

Directions

  1. 1

    If using dried udon noodles, prepare according to directions on package (see notes).

  2. 2

    Heat the canola oil (2 tablespoons) in a large deep skillet or wok over medium heat. Add the light green and white parts of the green onions (making sure to reserve about 1/2 cup of the darkest green parts) and the minced garlic (2 cloves). Sauté for about 2 minutes, until onions are softened and garlic is toasted and fragrant.

  3. 3

    Add the sliced shiitake mushrooms (8 oz.) to the skillet and sauté until browned and softened, stirring occasionally (about 5 minutes).

  4. 4

    While the mushrooms are cooking, make the sauce. In a small bowl or glass measuring cup, mix the soy sauce (1/4 cup), fresh ginger (1 tablespoon), sesame oil (2 teaspoons), rice vinegar (1 tablespoon), chili garlic sauce (2 teaspoons), honey (1 tablespoon) and water (1/3 cup).

  5. 5

    Add the sauce and the prepared noodles to the skillet. Stir together. If things are sticking to the bottom, add 1/4 cup of water and use a wooden spoon to scrape anything from the bottom of the skillet.

  6. 6

    Add the dark green onion slices (1/2 cup) as well as the basil/cilantro leaves (1/4 cup) if using. Stir together and serve.