Ingredients
- Kosher salt (Diamond Crystal)
- \1 1/2 pound sfrozen or fresh udon noodles (vacuum-sealed)
- 2 tablespoon sneutral oil, such as vegetable or grapeseed
- 1 pound cremini mushrooms, stemmed and slice d into 1/4-inch piece s
- 4 garlic clove s, finely chopped
- Black pepper
- 3 tablespoon shoney
- 4 tablespoon sbutter, preferably salted (see Tip)
- 1/2 small head Napa cabbage, finely slice d (about 1 pound)
- 3 tablespoon ssoy sauce
- 2 scallions, finely slice d
- 1 tablespoon sesame seeds, toasted
Instructions
- Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
- Heat a wok or large (12 inch) skillet on medium high, until very hot.
- Add oil and mushrooms, and stir fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, 1/2 teaspoon salt and a few turns of black pepper.
- Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
- Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.
Tips
Tip If using unsalted butter, add an additional ¼ teaspoon of salt in Step 2. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.