This is a slight modification to the Chewy Udon Stir Fry from the blogger Drive Me Hungry. I love her recipes and this is one I’ve been slightly modifying throughout all of quarantine because it’s an ideal combination of everything comforting in life. It’s carby, it’s chewy, it’s fatty, it’s a little sweet, and it’s a great way to use up all the weird vegetables in your fridge at the end of the week. This recipe is the third recipe in a series of recipes all about using leftover portobello mushrooms. If you want the original recipe for the shrooms you can find it HERE, but you can also use raw mushrooms or sub a protein if you like!

INGREDIENTS:

• 1 white onion, thinly sliced

• 2 baby bok choy, chopped

• 2 pre-cooked portobello mushrooms, cubed

• 5 green onions, chopped

• 1 cup cabbage, chopped

• 1 can baby corn, drained

• ½ cup canola oil

• 1 teaspoon ginger, minced

• 5 tablespoons soy sauce 

• 4 tablespoons oyster sauce

• 2 ½ teaspoons mirin 

• 1 tablespoon brown sugar

• 1 ½ teaspoon rice wine vinegar

• 4 packages of frozen udon noodles

• Sriracha or chili oil to finish

LET’S COOK:

1. Heat a wok (or your largest pan) over high heat and add 1 tablespoon of canola oil

2. Once the oil is super hot add in the onion; agitate and cook until translucent and soft (about 2 minutes), set the onions to the side 

3. Repeat with every vegetable, cooking them one by one to ensure they all get enough heat and individual attention in the pan

4. In a small mixing bowl combine the ginger, soy, oyster sauce, mirin, sugar, and vinegar, set aside

5. Bring a pot of water to a boil and cook the noodles for one minute

6. Meanwhile, put the heat back on under the wok over high - add in the vegetables and the noodles straight from the boiling water

7. Add the sauce and mix to combine until everything is hot and evenly coated with a few crispy spots, about 4 minutes

[SERVES 4]

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