Fried japanese udon noodles recipe

Fried japanese udon noodles recipe

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

  1. 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.
  • Add some remaining 1 tablespoon of oil towards the skillet. Add some cabbage, onion, carrot and also the mushrooms and stir-fry for 4 minutes. Add some stock, soy sauce, sesame oil, shrimp and chicken remove in the heat.
  • Meanwhile, prepare the udon inside a pot of boiling salted water for one minute. Drain and increase the skillet. Stir-fry over high temperature until heated through. Season with pepper and salt, garnish with scallions and serve.

    • Recommended Pairing

    Crisp, citrus-inflected Italian Pinot Bianco.

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