Tasty Tuesday: How to Make Udon at Home

If you’re already burnt out on BBQ and hot dogs (me too!), then you’re going to love today’s recipe post. My talented friend Selina Lee is back with another soul-filled dish that takes the intimidation out of Asian cooking. While I’ve always thought I have to go out to get a good bowl of Udon (what I crave whenever a cold starts to sneak in), Selina proves you can, in fact, make this beautiful soup at home, all on your own!  This is a lovely, light, healthy meal that even the kids will love because there are noodles involved! Now I know what I’m making for dinner tonight.

 

RECIPE: EXOTIC MUSHROOMS YAKI UDON (버섯 볶음우동) – 2-3 servings
INGREDIENTS
2 pk of fresh cooked udon noodles
1 cup mixed exotic mushrooms (shitake, enotikate, tree oyster, king trumpet – my favorite local farm box delivery, Good Eggs sells them in packs)
1 cup shredded cabbage
½ cup shredded carrots
½ onion
2 spring green onions
SAUCE
¼ cup low sodium soy sauce
2 tbsp oyster sauce
1 tbsp brown rice vinegar
1 tsp sugar
½ cup water

PREPARATION
Prepare the mushroom by cleaning it with a damp kitchen towel then shred them into strips by hand. Prepare cabbage, carrot and onion by cutting them into thin slices. NOTE: you can also buy shredded vegetables in package to save prep time. Finely chop spring green onions. Mix all sauce ingredients except for the water. Keep water separately on the side.

COOKING INSTRUCTIONS
1. In a large deep skillet or wok, add half of chopped spring onions with about 2 tbsp of extra virgin olive oil to cook it over med-high heat. Save the remaining spring onions for garnish.
TIP: This will create very flavorful green onion infused oil. Works great for all stir-fry cooking!

2. Add mushrooms and onions with half of the seasoning sauce, cook it for about 2 min.
TIP: Adding the seasoning by pouring around the edge of the skillet/wok (instead of pour over) will coat evenly and create smokey flavor!
Add noodles and ½ cup of water and wait for the noodles to start separating apart. Flip and stir the noodle block to soften on each side.

3. Add cabbage and carrots with remaining sauce and keep stir-frying on high heat for about 5 min. Season with salt and pepper as needed. Serve with chopped spring green onions on top.

 

This soup is earthy, hearty and wonderful vegetarian dinner option. Perfect after a long weekend of over indulging. If you try it at home you have to let us know how you like it!

 

For Selina’s first recipe, how to make your own Kimchi, CLICK HERE

For the rest of my favorite summer recipes, CLICK HERE

 

food photography & recipe by selina lee

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