I first discovered udon noodles while trying to help an ex-boyfriend adjust to gluten-free living. They helped scratch the “need pasta now!” itch and are the packets are dirt cheap (like a buck each). I try to keep a package or two in the back of my fridge. They come with their own seasoning packet (a la Top Ramen) and can be cooked in hot water. I usually ditch the packet and build my own flavors. Since they have to be refrigerated I usually find them near the produce section but ask at your grocery store! This recipe was built around my desire to try Trader Joe’s new Miso-Ginger broth. It’s delicious! If you don’t have a TJ’s nearby you can sub chicken or veggie broth and add some grated ginger to the onion and mushroom mixture.
20 Minute Udon with Shiitakes and Snow Peas
1 medium onion, diced
1.5 cups shiitake mushrooms, sliced
1-2 tsp Soy sauce
1-2 tsp fish sauce
32 oz Ginger-Miso Broth (or alternative and add 1 tbsp grated ginger)
One package udon noodles
3/4 cup snow peas, chopped
Heat sesame oil* in a heavy bottomed pot on medium-high. Add diced onion and saute until softened, about 4-5 minutes. Add sliced shiitake mushrooms. Once the mushrooms have cooked down slightly hit the mixture with an umami blast of soy sauce and fish sauce. The measurements above approximate the amount I got by giving each bottle a few generous shakes. If you’re using chicken or veggie broth, now would be the time to stir in the grated ginger. Continuing cooking the mixture for a minute or two while all those flavors bloom, your nose will know! Pour the broth over the mixture and bring to a low simmer. Add the udon noodles. They’ll be in a big clump so use two forks to separate them. Just before serving stir in the snow peas. Douzo meshiagare!
*Olive oil would work great here too. Sesame oil has a higher smoke point so does better under high heat.