We’re all spending more time indoors these days, relying on our pantry staples for dinnertime inspiration. Say goodbye to pasta and tuna and hello to instant noodles and soy sauce with this fast and insanely delicious Japanese stir-fried udon. We love the delightfully chewy and thick whole-wheat noodle and meaty king oyster mushrooms (but feel free to play, mixing your favourite varietals). And the best part? You can whip this up in just over 15 minutes!
Want to cook more meals in 15 minutes or less? These weekend BBQ recipes will surely do the trick.
Don’t have ginger? No worries, the soy mixture will still be just as delicious. Optional garnish: toasted sesame seeds, chopped green onions.
Place udon in a large bowl and cover with warm water to thaw; break up with hands and drain in a colander.
In a small bowl, stir together the soy sauce, brown sugar, ginger, vinegar and water. Set aside.
Heat 1 Tbsp of the vegetable oil in a wok or a large skillet over medium-high heat. Add the white parts of the green onion and cook, stirring for 30 seconds. Add asparagus and edamame and stir fry until slightly tender, about 1 minute. Remove to a plate.
Heat 4 tsp of the remaining oil in the wok. Add the mushrooms, reserved green onions and sprinkle with salt and pepper. Cook, stirring until tender and golden, about 3 minutes. Reserve to asparagus plate.
Heat remaining 2 tsp of oil in the wok. Add the udon and stir fry for 30 seconds. Add the reserved soy sauce mixture and vegetables. Stir fry until liquid comes to a boil, the noodles are coated in sauce and is slightly reduced, about 45 seconds. Drizzle with sesame oil (if using) and sprinkle with hot pepper flakes (if using).
Divide among plates and sprinkle with sesame seeds or chopped green onions (if desired).