Yaki Udon
Description
Yaki Udon is a classic Japanese stir-fry dish with lots of vegetables in a soy-based sauce. Feel free to add meat or tofu.
Ingredients
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1/4 cup oyster sauce
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3 tablespoons soy sauce
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2 tablespoons mirin
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1 tablespoon unseasoned rice vinegar
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2 teaspoons Worcestershire sauce
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2 teaspoons toasted sesame oil
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1 teaspoon packed light brown sugar
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1 teaspoon Sriracha sauce
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1 medium garlic, grated
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1 medium (5-oz.) bunch scallions
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2 tablespoons canola oil
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12 ounces sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups)
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2 medium heads baby bok choy, thinly sliced
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1 (10 ounce) package carrots, cut into match-stick size pieces
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1/2 cup water, divided
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1 (14 ounce) package pre-cooked udon noodles (such as KA-ME)
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Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning
Directions
1
Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
2
Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
3
Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately. Recipe developed by Marianne Williams