Ingredients
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- 2 packs wet udon noodles
- 400 g mushrooms, sliced
- 8 garlic cloves, minced
- 2 scallion whites, sliced
- 2 tbsp unsalted butter
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin
- 1 tsp dark soy sauce
- 1 tsp BOMBOM sesame oil
- 1 tsp Wok 'N' Tadka chili oil
- 1 tsp honey
- 1 tsp white miso
- White sesame seeds, for topping
- Crispy fried onions, for topping
- Dried shiitake powder, optional
- 2 scallion greens, sliced
Instructions
- Cook the udon according to the package instructions. Drain and set aside.
- Mix the light soy sauce, oyster sauce, mirin, dark soy sauce, sesame oil, chili oil, honey, and white miso in a bowl.
- Heat butter in a large skillet over medium-high heat. Add mushrooms and scallion whites and cook for 8-10 minutes, leaving them undisturbed for 1-2 minutes at a time, until deeply golden and caramelized.
- Add garlic and stir-fry for about 30 seconds, until fragrant.
- Add the cooked udon and sauce. Toss and stir-fry for 1-2 minutes, until glossy and well coated.
- Divide between two bowls and top with scallion greens, sesame seeds, crispy fried onions, and optional shiitake powder.
- Prep Time: 5 minutes
- Cook Time: 15 minutes