Udon With Butter Straw Mushrooms Oyster Wine Sauce Recipes

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UDON NOODLE AND MUSHROOM STIR FRY



Udon Noodle and Mushroom Stir Fry image

This Udon Noodle Stir Fry recipe w/ Shiitake Mushrooms takes 20 minutes w/ simple plant-based ingredients like ginger, garlic, + green onions.

Provided by Elizabeth Lindemann

Categories     Dinner

Time 20m

Number Of Ingredients 13

16 oz. defrosted frozen udon noodles (or refrigerated or dried; see notes)
2 tablespoons canola oil (or other neutral tasting oil)
1 bunch green onions (sliced , 1/2 cup dark green parts reserved (6-8 total green onions))
2 cloves garlic (minced)
8 oz. shiitake mushrooms (sliced (or cremini/baby portobella, or other mushroom))
1/4 cup soy sauce (low sodium if preferred)
1 tablespoon fresh ginger (finely grated on a microplane zester)
2 teaspoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons chili garlic sauce (such as Huy Fong, or Sriracha (more or less depending on spice level preference))
1/3 cup water (or chicken or vegetable broth)
1/4 cup fresh basil leaves (and/or cilantro, optional)

Steps:

  • If using dried udon noodles, prepare according to directions on package (see notes).
  • Heat the canola oil (2 tablespoons) in a large deep skillet or wok over medium heat. Add the light green and white parts of the green onions (making sure to reserve about 1/2 cup of the darkest green parts) and the minced garlic (2 cloves). Sauté for about 2 minutes, until onions are softened and garlic is toasted and fragrant.
  • Add the sliced shiitake mushrooms (8 oz.) to the skillet and sauté until browned and softened, stirring occasionally (about 5 minutes).
  • While the mushrooms are cooking, make the sauce. In a small bowl or glass measuring cup, mix the soy sauce (1/4 cup), fresh ginger (1 tablespoon), sesame oil (2 teaspoons), rice vinegar (1 tablespoon), chili garlic sauce (2 teaspoons), honey (1 tablespoon) and water (1/3 cup).
  • Add the sauce and the prepared noodles to the skillet. Stir together. If things are sticking to the bottom, add 1/4 cup of water and use a wooden spoon to scrape anything from the bottom of the skillet.
  • Add the dark green onion slices (1/2 cup) as well as the basil/cilantro leaves (1/4 cup) if using. Stir together and serve.

Nutrition Facts : Calories 559 kcal, Carbohydrate 79 g, Protein 19 g, Fat 21 g, SaturatedFat 2 g, TransFat 1 g, Sodium 2902 mg, Fiber 8 g, Sugar 21 g, UnsaturatedFat 16 g, ServingSize 1 serving

UDON PEANUT BUTTER NOODLES



Udon Peanut Butter Noodles image

Udon noodles with a spicy Peanut sauce.

Provided by Mojito Mama

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 13

1 (9 ounce) package dried udon noodles
½ cup chicken broth
1 ½ tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons chili oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
¼ cup green onions, chopped
¼ cup chopped peanuts
¼ cup chopped fresh cilantro

Steps:

  • Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
  • While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

Nutrition Facts : Calories 421.5 calories, Carbohydrate 34.3 g, Cholesterol 83.1 mg, Fat 15.9 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 3.4 g, Sodium 875 mg, Sugar 6.4 g

MUSHROOM UDON NOODLE BOWL



Mushroom Udon Noodle Bowl image

Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

3 large scallions, trimmed
1 handful dried shiitake mushrooms, crushed (about 1/2 cup)
1/4 cup crumbled dried seaweed, such as kombu or dulse (optional)
1 (1-inch) chunk of ginger, smashed and unpeeled
2 whole, unpeeled garlic cloves
Stems or trimmings from fresh shiitake mushrooms (see below) (optional)
1 teaspoon salt
1 pound dried udon noodles (or use fresh or frozen, cooked udon)
2 tablespoons butter
1 cup chopped leeks, white and pale green parts only
8 ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)
1 teaspoon minced ginger
2 cloves garlic, minced
1/4 cup mirin or dry sherry
1/2 teaspoon sesame oil
2 tablespoons soy sauce
2 cups chopped bok choy
1/2 cup red or white miso
1 cup soft or medium tofu, cut in small cubes
4 scallions, finely chopped, for garnish
Shichimi togarashi or crushed red-pepper flakes, for garnish

Steps:

  • Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
  • Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
  • In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
  • Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
  • Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams

HONEY-GLAZED MUSHROOMS WITH UDON



Honey-Glazed Mushrooms With Udon image

In this weeknight dish, caramelized mushrooms are bathed in a satiny glaze of honey and butter, delivering the winning trifecta of sweet, savory and earthy. Cremini mushrooms are the hardest workers of the fungi world; they are inexpensive and accessible, and while they may not feel as fancy as some wild varieties, with some time in the pan, they burst with complex flavor. (Button mushrooms also do the job well.) Chubby udon are the ideal carriers for the luscious sauce, but for the most satisfying results, use fresh or frozen noodles, rather than the thinner dried strands. (Though in a pinch, they work, too). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, weekday, weeknight, noodles, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt (Diamond Crystal)
1 1/2 pounds fresh or frozen udon noodles (vacuum-sealed)
2 tablespoons neutral oil, such as vegetable or grapeseed
1 pound cremini mushrooms, stemmed and sliced into 1/4-inch pieces
4 garlic cloves, finely chopped
Black pepper
3 tablespoons honey
4 tablespoons butter, preferably salted (see Tip)
1/2 small head Napa cabbage, finely sliced (about 1 pound)
3 tablespoons soy sauce
2 scallions, finely sliced
1 tablespoon sesame seeds, toasted

Steps:

  • Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
  • Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, 1/2 teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
  • Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.

STIR FRY MAITAKE MUSHROOM & BEEF WITH OYSTER SAUCE



Stir Fry Maitake Mushroom & Beef With Oyster Sauce image

This recipe is from a Japanese Mushroom company called Yukiguni Maitake Corporation. I bought some maitake mushrooms at a local japanese market and wanted to add the recipe here so that I can find it tomorrow when I plan to cook them! I would image you could use regular "gringo" mushrooms too. But I have read that the health benefits of maitake mushrooms is really really good- especially for cancer.

Provided by kda949

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

7 ounces maitake mushrooms
1 lb top sirloin steak, sliced into strips
2 green onions, cut to desired size
1 small eggplant, chopped
2 -3 leaves Chinese cabbage, sliced into 1 in. strips (aka Napa cabbage or you could use Bok Choy)
1 tablespoon vegetable oil
3 -4 tablespoons oyster sauce
1 red pepper, diced
1/4-1/2 cup soy sauce
1/4-1/2 cup white wine
1 -2 tablespoon oil
1 -4 teaspoon cornstarch (optional)

Steps:

  • Marinate the beef in a mixture of equal parts soy sauce and white wine for 5 to 6 minutes.
  • Break maitake mushrooms into bite sized pieces.
  • Heat oil in wok on high heat (peanut oil works best for stirfry because of the high heat but I use canola oil without any problems).
  • Add red pepper, green onion and eggplant to the wok and stir fry.
  • Add beef, Maitake Mushrooms, Chinese cabbage and oyster sauce to the mixture. Stir well and cook until beef is cooked through.
  • If desired, add 1-4 tsp corn starch to thicken the sauce.

Nutrition Facts : Calories 145.3, Fat 7.4, SaturatedFat 1, Sodium 1382.8, Carbohydrate 14.6, Fiber 6.2, Sugar 6.1, Protein 5.4

UDON WITH BUTTER STRAW MUSHROOMS OYSTER WINE SAUCE



Udon With Butter Straw Mushrooms Oyster Wine Sauce image

Make and share this Udon With Butter Straw Mushrooms Oyster Wine Sauce recipe from Food.com.

Provided by foodart

Categories     Japanese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons oil
1/2 cup yellow onion, cubes
1 teaspoon salt
2 teaspoons granulated garlic
1 tablespoon dried chives
2 cups straw mushrooms, drain off the water
4 cups heavy cream
1/2 cup shaoxing wine
1/3 cup oyster sauce
1/4 cup unsalted butter
1 lb fresh udon noodles, al dente

Steps:

  • In a hot wok add oil and place on a hot heat stove top.
  • Add onion and stir fry until golden brown.
  • Season the mixture with salt and garlic and chives and combine mixture.
  • Add in the straw mushroom and heavy cream and bring to a boil.
  • Reduce to a simmer for 10 minutes, add in the wine and oyster sauce and blend well.
  • Add in the butter and udon and combine and serve hot.

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