Honey-Glazed Mushrooms With Udon

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Tofu Shirataki Fettuccine Shape

  House Foods

  4 package or 907g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Mushrooms

  White, raw

  1 lb or 453g

• Garlic

  Raw

  4 cloves, minced or 12g

• Pepper

  Spices, black

  1 dash or 0.1g

• Honey

  3 tbsp or 63g

• Butter

  Unsalted

  4 tbsp or 57g

• Cabbage

  Common (danish, domestic, and pointed types), freshly harvest, raw

  ½ head or 454g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

Directions

1. 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.
2. 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.
3. 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.
4. Recipe by: Hetty McKinnon (source: https://cooking.nytimes.com/recipes/1022833-honey-glazed-mushrooms-with-udon)

Similar Foods

• Salmon Glazed with Honey and Mustard
• Honey-Soy Glazed Salmon with Bok Choy
• Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
• Roasted Tofu with Shiitake, Soy, and Ginger Over Baby Spinach
• Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins
• Veggie Potstickers with Sesame Honey Soy Sauce