Stir fried UdonN oodles
3 tablespoons vegetable oil
1/2 pound large shrimp, shelled and deveined
1/4 pound skinless, boneless chicken breast, thinly sliced
2 1/2 cups chopped Napa cabbage
1 small onion, thinly sliced
1 carrot, thinly sliced on the bias
7 ounces enoki mushrooms
4 ounces oyster mushrooms
1/4 cup dried wood ear mushrooms, soaked in warm water for 10 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
In a skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderately high heat until curled, 2 minutes; transfer to a plate. Add 1 tablespoon of vegetable oil to the skillet. Add the chicken and stir-fry until white throughout, 3 minutes; transfer to the plate with the shrimp.
Add the remaining 1 tablespoon of oil to the skillet. Add the cabbage, onion, carrot and the mushrooms and stir-fry for 4 minutes. Add the stock, soy sauce, sesame oil, shrimp and chicken; remove from the heat.
Meanwhile, cook the udon in a pot of boiling salted water for 1 minute. Drain and add to the skillet. Stir-fry over high heat until heated through. Season with salt and pepper, garnish with scallions and serve.
Pairs Well With
In this cookbook, top Chicago chef Takashi Yagihashi divulges his best recipes for ramen, soba, udon, rice noodles and more.