With fall in full swing, it’s time to get warm from the inside out. This dish is so simple to put together it almost shouldn’t count as cooking, but still makes for a satisfying main course. Serve alongside a steaming bowl of miso and side dish of freshly cooked edamame for a weeknight culinary trip to Japan.
What you need:
- 12 ounces udon noodles
- 2 teaspoons toasted sesame seed oil
- 3 tablespoons sake
- 3 tablespoons tamari
- 1 tablespoon brown rice syrup
- 2 tablespoons peanut oil
- 2 shallots, finely chopped
- 8 ounces shiitake mushrooms, trimmed and sliced
- 1 tablespoon fresh ginger, minced
What you do:
- Cook udon according to package directions. Drain well and place in medium bowl. Add sesame oil and toss to combine. Set aside.
- In a small bowl, combine sake, tamari, and brown rice syrup. Set aside.
- In a skillet or wok over medium-high heat, heat peanut oil. Add shallots, mushrooms, and ginger, and stir-fry until the mushrooms are tender, about 3 minutes.
- Add reserved sake mixture and udon, and cook, stirring, until heated through, about 3 to 5 minutes. Serve hot.