Udon Noodles With Spicy Meat And Mushroom Sauce Recipes

STIR-FRIED SPICY GARLIC UDON NOODLES

Steps:

• If you're using instant fresh udon noodles or 'cakes' in packets, you can simply soak them in hot water for a few minutes or run them through hot water to carefully separate them. These noodles can also easily break apart so don't force it when they're clumped together.
• Prepare the sauce by mixing everything together. You can see the notes below and adjust the spice level according to your reference. Set the sauce aside.
• Heat a large wok or non-stick pan over medium high heat. Add in the oil.
• One hot, add in the tofu. You can continue to crumble this as needed, especially if there are big chunks.
• Leave the tofu untouched over medium heat for 3-4 minutes for it to lightly crisp and brown at the bottom. It'll also start to dry up and resemble minced 'meat' as it cooks and the water evaporates.
• Season the tofu with the dark soy sauce. Mix well.
• Leave the tofu to cook for another 3-4 minutes until it completely dries up and resembles minced meat. Afterwards, move the tofu to the side of the pan.
• Add 1 tbsp oil into the pan. Over medium heat, sauté the minced garlic.
• Afterwards, add in half of of the chopped scallions or green onions. Cook for 1 minute.
• Add in the shiitake mushrooms and then stir-fry for 2-3 minutes until tender.
• Once the mushrooms are cooked to your liking, add in the noodles.
• Pour the sauce over the noodles and mix well.
• Leave the noodles to cook over medium high heat for 2-3 minutes.
• Add in some water to cook down the noodles, if needed. You can start with 1-2 tbsp and mix well. You can see the notes below.
• Taste the noodles and feel free to season with some salt and upper, if desired. Once the noodles are cooked to your liking, turn off the heat.
• Top the noodles with more chopped scallions or green onions. Serve and enjoy while hot!

UDON NOODLES WITH SPICY MEAT AND MUSHROOM SAUCE

Steps:

• In a large Dutch oven over medium-high, heat the sesame oil until shimmering. Add the ground beef and pork, then cook, stirring and breaking the meat into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Add the mushrooms, bamboo shoots (if using), garlic and ginger; cook, stirring, until fragrant, 1 to 2 minutes. Stir in the broth, sake, chili-bean sauce, miso, soy sauce and mirin. Bring to a simmer and cook, stirring occasionally and adjusting the heat to maintain a simmer, until the liquid has reduced by half, 6 to 7 minutes. Meanwhile, in a small bowl, stir together the cornstarch and 2 tablespoons water; set aside.
• When the liquid is properly reduced, stir the cornstarch slurry to recombine, then stir it into the meat-mushroom mixture. Cook, stirring constantly, until the sauce returns to a simmer and has thickened, about 1 minute. Add the noodles to the pot, toss to combine with the sauce and cook, stirring, just until the noodles are heated through, 2 to 3 minutes. Divide among individual bowls and top with the scallions and cucumber.