“Addicting!” This buttery, complex, melt-in-your-mouth udon noodle dish won raves when my friends Frank and Michael were in town vising from New York. It’s so simple yet elegant and shimmery it makes me feel luxurious just thinking about it. My 13 year-old stepdaughter Kyla loved it so much she whipped it up on her own for some friends. Yep, it’s that easy. Plus, it’s loaded with mushrooms which have been identified by City of Hope as a powerful cancer-fighting Super Food! Feel free to substitute fresh udon noodles with cooked spaghetti or linguini if you prefer.
- Serves 4 to 6
- 14 ounces fresh udon noodles
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon minced shallot
- 1 green onion, (white and green parts), finely chopped
- 12 ounces mixed Asian mushrooms, such as shitake, enoki, oyster
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tbsp chicken broth
- 1 teaspoon oyster sauce
- More finely chopped green onions for garnish
- Cook the udon noodles according to package directions. Rinse, drain and set aside.
- Heat a wok or large non-stick frying pan over medium heat until hot. Add the butter, garlic, shallot and green onion. Stir-fry for 30 seconds until fragrant. Add in the mushrooms and cook for 2 minutes. Add in the miso, soy sauce, sake, chicken broth and oyster sauce and stir.
- Add in the cooked udon and toss well.
- Garnish with green onions and serve immediately.