Ingredients with Measurements:
- 8 oz. udon noodles
- 1 tbsp. vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp. ginger, grated
- 1 cup shiitake mushrooms, sliced
- 1 cup bok choy, chopped
- 2 tbsp. soy sauce
- 2 tbsp. mirin
- 2 cups vegetable broth
- 1 tsp. sesame oil
- 1 tbsp. green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add sliced onion and cook until translucent, about 2-3 minutes.
4. Add minced garlic and grated ginger and cook for another 1-2 minutes.
5. Add sliced shiitake mushrooms and chopped bok choy and cook until tender, about 5-7 minutes.
6. Add soy sauce, mirin, and vegetable broth to the wok and bring to a boil.
7. Reduce heat to low and let simmer for 10 minutes.
8. Add cooked udon noodles to the wok and toss to coat with the sauce.
9. Drizzle sesame oil over the noodles and toss again.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking vegetables and boiling noodles, low heat for simmering sauce.
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 60g
Protein: 12g
Sodium: 1100mg
Fiber: 6g
Substitutions for ingredients:
- Any type of mushroom can be used instead of shiitake mushrooms.
- Baby spinach or kale can be used instead of bok choy.
- Chicken or beef broth can be used instead of vegetable broth.
Variations:
- Add sliced carrots or bell peppers for extra color and flavor.
- Use soba noodles instead of udon noodles.
- Add a beaten egg to the wok and scramble it with the vegetables before adding the noodles.
Tips and tricks:
- Make sure to cook the vegetables until they are tender but still have some crunch.
- Use a wooden spoon or spatula to toss the noodles and vegetables gently to avoid breaking the noodles.
- Adjust the amount of soy sauce and mirin to your taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with a side of steamed rice and a simple salad.
Suggested side dishes:
Steamed rice and a simple salad.
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry (1 tbsp. cornstarch mixed with 1 tbsp. water) to thicken it.
- If the noodles are too sticky, rinse them under cold water before adding them to the wok.
Food safety advice:
Make sure to cook the vegetables and noodles to the recommended temperatures to avoid foodborne illness.
Food history:
Udon noodles are a type of thick, chewy Japanese noodle made from wheat flour. They are often used in soups and stir-fries.
Flavor profiles:
This dish has a savory, umami flavor from the soy sauce and mushrooms, with a hint of sweetness from the mirin.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese