Udon Noodles
Serves: 2+
Ingredients
- udon noodle sauce, prepared as per recipe and set aside
- 1-2 tablespoons of cooking oil, ideally peanut, safflower, or sunflower
- 2 packets udon noodles
- typically found in imported foods shelves at the grocery store
- You might be able to find these fresh near the produce at the store. Stores near me have them infrequently by the tofu or fresh mushrooms.
- 1-2 cups mushrooms, sliced or quartered
- Any kind of mushrooms will work, I typically buy crimini because that’s what the stores near me sell
- 2-5 stalks of green onion, sliced into chunks 1-2 inches long
- 1-2 stalks of bok choy, sliced
- 1-2 large handfuls of sugar snap peas (in shell)
- 1-2 handfuls of green beans
- 4 chicken thighs (skin on)
- Or alternatively 1/2 package of pork belly, skin removed
- Or alternatively a few handfuls of shrimp
- Salt and pepper
Steps
- If you haven’t made the udon noodle sauce already, prepare this now
- If using vacuum packed udon noodles, remove from package, place in water and heat until noodles are loose. Heat may not actually be required. Drain and set aside.
- Heat oil in a wok or large frying pan
- Add meat (chicken thighs / pork belly / shrimp) and cook until no longer raw, adding salt and pepper to taste. Make sure raw meat is cooked through before adding additional ingredients.
- Add mushrooms, peas, and beans, cook until mushrooms are soft and peas/beans can be sliced with a fork
- Add bok choy, green onion, noodles, and sauce
- Stir all ingredients together while they cook for a few minutes. Stop when the vegetables reach the consistency you prefer.