Yaki Udon

Name: Yaki Udon
Total time: 35
Yield: 4
Ingredients: 0.25 cup oyster sauce; 3 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon unseasoned rice vinegar; 2 teaspoons Worcestershire sauce; 2 teaspoons toasted sesame oil; 1 teaspoon packed light brown sugar; 1 teaspoon Sriracha sauce; 1 medium garlic, grated; 1 medium (5-oz.) bunch scallions; 2 tablespoons canola oil; 12 ounces sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups); 2 medium heads baby bok choy, thinly sliced; 1 (10 ounce) package carrots, cut into match-stick size pieces; 0.5 cup water, divided; 1 (14 ounce) package pre-cooked udon noodles (such as KA-ME); Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning

Recipe by Marianne Williams from allrecipes.com

35 Mins.

Ingredients

4 servings

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0.25 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
•

0.5 cup water, divided
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1 (14 ounce) package pre-cooked udon noodles (such as KA-ME)
•

Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning

Instructions

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.
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.
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.