Ingredients
- 3 tablespoons vegetable oil
- 1/2 pound large shrimp, shelled and deveined
- 1/4 pound skinless, boneless chicken white meat, thinly sliced
- 2 1/2 cups chopped Napa cabbage
- 1 small onion, thinly sliced
- 1 carrot, thinly sliced around the bias
- 7 ounces enoki mushrooms
- 4 ounces oyster mushrooms
- 1/4 cup dried wood ear mushrooms, drenched in tepid to warm water for ten minutes and drained
- 1/2 cup chicken stock
- 3 tablespoons soy sauce
- 1 teaspoon Asian sesame oil
- 18 ounces frozen precooked udon noodles, thawed
- Kosher salt and freshly ground pepper
- Chopped scallions, for garnish
Steps to make this recipe
- Inside a skillet, heat 1 tablespoon from the vegetable oil. Add some shrimp and stir-fry over moderately high temperature until curled, 2 minutes transfer to some plate. Add 1 tablespoon of vegetable oil towards the skillet. Add some chicken and stir-fry until white-colored throughout, 3 minutes transfer towards the plate using the shrimp.
Recommended Pairing
Crisp, citrus-inflected Italian Pinot Bianco.