Honey-Glazed Mushrooms With Carrot, Ginger and Udon

Difficulty Level: Easy Servings: 4
Prep Time: 15 minutes Cook Time: 15 minutes
Recipe Type Main Dish Cuisine Asian Diet Compatibility Vegetarian

Submitted by Melissa Green

Oven Coven Original

Ingredients

Kosher salt (Diamond Crystal)
1½ pounds frozen or fresh udon noodles (vacuum-sealed)
2 tablespoons olive oil (or vegetable oil)
1 pound cremini mushrooms, stemmed and sliced into ¼-inch pieces
2 carrots, julienned
2in young ginger, peeled and julienned
4 garlic cloves, finely chopped
1 tsp sesame oil
1 tbsp fish sauce
Black pepper
1 handful chinese chives (optional)
3 tablespoons honey
2 tablespoons unsalted butter
3 tablespoons soy sauce
3 or 4 scallions, finely sliced
1 tbsp sesame seeds, toasted

Directions

Step 1

Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water, toss with a little sesame oil, and leave to continue draining while you prepare the remaining ingredients.

Step 2

Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 4 to 5 minutes, until medium browned and any liquid has reduced to nothing. Deglaze with fish sauce. Add the carrots and ginger to the wok and toss to combine. Put a pot lid over the wok and steam the vegetables for a further three minutes (reducing heat slightly if needed).

Add the garlic, chives (if using), ½ teaspoon salt and a few turns of black pepper. Add the noodles to the wok, and drizzle with the honey and soy sauce, tossing to cover. Add the butter and toss until melted and sauce has reduced to a glaze.

Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.

Notes

This recipe owes a huge debt to https://cooking.nytimes.com/recipes/1022833-honey-glazed-mushrooms-with-udon and not having the right ingredients to hand.