Soy Sauce and Butter Udon Noodles with Oyster Mushrooms
This is what happens when an Italian-American makes noodles. I cook the noodles briefly in the sauce along with some of the starchy water to create a sauce, the way Italians cook their pasta. This is probably not at all how they’re supposed to be cooked. And I apologize. But all I know is this tastes so good and soy sauce and butter together are just a match made in food heaven for me.
Recipe by Tierney Larson
Ingredients:
3 packs of udon noodles
3 tbl ghee, divided
2 pounds of oyster mushrooms
1 tsp garlic ginger paste
2 scallions, thinly sliced, sliced green tops set aside for garnish
red pepper flakes (optional)
2 tbl soy sauce
Ok so..
Bring a large pot of water to a boil over high heat. Add the udon noodles to the pot and boil for 4 minutes. Remove about 1/4 cup of the water and set aside, then drain in a strainer and rinse the noodles under cold water to remove any excess starches. Using your hands to help make sure all the noodles get rinsed. Set aside.
Set a wok (or skillet) over medium high heat and add 2 tbl of ghee. When hot add the murshrooms, tossing and stirring until brown and crispy. Add the scallions, garlic ginger paste, and red pepper flakes and give a toss until fragrant, about 1 minute. Add the remaining tbl of ghee, the soy sauce and the udon noodles along with a splash of the reserved noodle water and toss for about a minute until the noodles are reheated and the butter and soy sauce create a glossy sauce on the noodles. Remove to a serving platter and top with the scallion greens. Enjoy!
Soy Sauce and Butter Udon Noodles with Oyster Mushrooms
Ingredients
- 3 packs of udon noodles
- 3 tbl ghee, divided
- 2 pounds of oyster mushrooms
- 1 tsp garlic ginger paste
- 2 scallions, thinly sliced, sliced green tops set aside for garnish
- red pepper flakes (optional)
- 2 tbl soy sauce
Instructions
- Bring a large pot of water to a boil over high heat. Add the udon noodles to the pot and boil for 4 minutes. Remove about 1/4 cup of the water and set aside, then drain in a strainer and rinse the noodles under cold water to remove any excess starches. Using your hands to help make sure all the noodles get rinsed. Set aside.
- Set a wok (or skillet) over medium high heat and add 2 tbl of ghee. When hot add the murshrooms, tossing and stirring until brown and crispy. Add the scallions, garlic ginger paste, and red pepper flakes and give a toss until fragrant, about 1 minute. Add the remaining tbl of ghee, the soy sauce and the udon noodles along with a splash of the reserved noodle water and toss for about a minute until the noodles are reheated and the butter and soy sauce create a glossy sauce on the noodles. Remove to a serving platter and top with the scallion greens. Enjoy!
