Dinner
Charred Mushroom Spicy Udon Noodles
These Charred Mushroom Spicy Udon Noodles deliver bold, umami-rich flavors with the perfect kick of heat. Featuring Boon Sauce Chili Oil and Lotus Foods Organic Brown Udon Rice Noodles, this dish combines tender shiitake mushrooms, crisp bok choy, and savory scallions, all stir-fried to perfection in our Kyoto Wok. It's an easy weeknight meal that’s as comforting as it is flavorful!
Servings:
4-6
Total Time:
40m
Prep Time:
20m
Cooking Time:
20m
Ingredients
- 3 tablespoons Boon Sauce Chili Oil, plus more for serving
- 3 tablespoons oyster sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons unseasoned rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 2 (8 ounce) packages Lotus Foods Organic Brown Udon Rice Noodles
- 3 tablespoons vegetable oil, or other high heat neutral flavored oil of choice, divided
- 1 pound shiitake mushrooms, destemmed, cleaned and cut in ¼” slices
- 2 baby bok choy, stems and leaves separated, cut in ¼” slices
- 2 bunches scallions, cut in 1” pieces, dark green parts separated
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- Kosher salt
READY TO COOK!
Make this recipe using our Kyoto Wok
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Preparation Instructions
- In a small mixing bowl, stir together the Boon Sauce Chili Oil, oyster sauce, hoisin sauce, unseasoned rice wine vinegar, and soy sauce until evenly combined. Taste and adjust as desired, keeping in mind it will be quite strong before added to the noodles and vegetables. Set aside while cooking the noodles.
- Place a large GreenPan Dutch oven (or large saucepan) full of water on the stovetop and bring to a boil. Season the water generously with a few large pinches of salt. Cook the Lotus Foods Udon Rice Noodles, stirring occasionally, for 7 to 8 minutes or until just cooked through – it’s important to not overcook them, as they will cook more when stir fried. Drain the noodles and rinse with cold water until cool. In a medium mixing bowl, toss the noodles with one tablespoon of oil and set aside.
- Place the Kyoto wok on the stovetop over high heat. Once it begins to smoke slightly, pour in one tablespoon of oil and carefully swirl it around to coat the bottom of the wok. Add the mushrooms and cook, stirring and tossing regularly, for 4 to 6 minutes or until fully cooked with a deep golden brown color and light charring beginning to happen on the edges.
- Add the remaining tablespoon of oil along with the bok choy stem pieces and the white and light green parts of scallion. Cook, stirring regularly, for 2 to 3 minutes or until beginning to soften and lightly char. Pour in the reserved sauce and stir to combine. Stir in the cornstarch and water mixture and continue cooking, stirring and tossing regularly, for one minute until the sauce thickens.
- Add the reserved noodles to the wok along with the bok choy leaves. Stir and toss until the noodles are well coated and the leaves begin to slightly wilt, 2 to 3 minutes. Remove the wok from the heat and stir in the green parts of the scallion. If the noodles begin sticking together at all, stir in a bit more water as needed to slightly loosen them. Divide the noodles among plates and serve warm immediately, topped with a bit more Boon Sauce Chili Oil if desired.
Tips
- Preheating your wok until it starts to lightly smoke before adding oil is important—this ensures even cooking and that the vegetables and mushrooms develop a delicious char without becoming soggy. But be ready and always keep your ingredients and utensils ready, as cooking with a hot wok happens fast.
- Chop and measure all your ingredients before you start cooking. This mise en place approach is essential for recipes like this, where timing is key to getting perfectly cooked noodles and vegetables!
