Yaki Udon Tarifi

Malzemeler

• 0.25 cup oyster sauce3 tablespoons soy sauce2 tablespoons mirin1 tablespoon unseasoned rice vinegar2 teaspoons Worcestershire sauce2 teaspoons toasted sesame oil1 teaspoon packed light brown sugar1 teaspoon Sriracha sauce1 medium garlic, grated1 medium (5-oz.) bunch scallions2 tablespoons canola oil12 ounces sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups)2 medium heads baby bok choy, thinly sliced1 (10 ounce) package carrots, cut into match-stick size pieces0.5 cup water, divided1 (14 ounce) package pre-cooked udon noodles (such as KA-ME)Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning

Hazırlanışı

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.

Paylaş