I realized, as I was writing about grilled salmon yesterday, that my recipe for Udon Noodles with a Soy-Ginger Sauce was buried in a post about tofu! I could hardly find it and I knew it was there. So I decided to re-post it.
(Note to self: Make this again soon so you can re-photograph it with your new camera!)
1 lb udon noodles
4-6 portobello mushrooms (depending on size and how much you like mushrooms), halved and then sliced into 1/4 inch pieces
2 1/2 cups shredded cabbage (green, Napa, or Savoy)
1/2 to 2/3rds of a bunch of scallions, washed and chopped (use most of the scallion, cutting the whites into fine slices, the green ends into 1/4 inch pieces, and throwing away the fibrous middle)
4 cloves garlic, chopped
2 inches ginger, chopped
1/2 cup soy sauce
1/4 cup sweet mirin (a cooking wine sold in the Asian foods section of any well-stocked supermarket)
(A quick note about the sauce: you can make and add more or less sauce depending on how juicy you like it. Just remember the 2:1 ratio of soy sauce to mirin.)
While a big pot of water is heating up, prep the garlic, ginger, scallions, mushrooms and cabbage.
Make the sauce
When the water is boiling, add the udon and a generous handful of salt and set the timer for 6 minutes.
Heat a wok or frying pan, then add oil to coat.
When the oil shimmers, add the garlic and ginger and cook, stirring frequently for 30 seconds.
Add the mushrooms and toss to coat with the oil. Sprinkle with salt and cover. Take off the lid every minute to stir and check the mushrooms. If they are done before the noodles, turn the burner off.
When the timer goes off, rinse the noodles in cold water. They should be a bit undercooked — chewy but not crunchy.
Push the mushrooms to the sides of the wok or pan, add the sauce and turn the heat to high. Add the noodles and the cabbage and toss for 1-2 minutes or until the cabbage is warmed and the noodles are coated in sauce and fully cooked. Turn off the heat and mix in the scallions.