Mushroom Udon Stir Fry. Bouncy, chewy udon noodles stir fried with enoki and king oyster mushrooms with napa cabbage in a savoury sauce. Ready in 30 minutes!
In a bowl combine sauce ingredients and set aside.
Fill a large pan or wok halfway with water and bring to boil. Blanch frozen udon noodles just until loosened for 20-30 seconds. Do not boil them or they will become soggy when you stir-fry them. If you're using non-frozen udon noodles, you can skip this step.
Strain udon noodles immediately in a colander. Do not rinse off with cold water or you will rinse off that delicious wheat flavor. A tip I learned from a chef.
In a large pan or wok on low heat, add oil followed by garlic and green onions. Cook until fragrant, about 15 seconds.
Increase heat to medium high, add king mushrooms and enoki. Fry until king mushrooms have softened.
Toss in strained udon noodles and noodle sauce. Mix well.
Then mix in cabbage and cook until it wilts a bit. Remove off heat. Enjoy!
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