Honey Glazed Mushrooms with Udon
INGREDIENTS:
Kosher salt (Diamond Crystal)
1½ pounds frozen or fresh udon noodles (vacuum-sealed)
2 tablespoons neutral oil, such as vegetable or grapeseed
1 pound cremini mushrooms, stemmed and sliced into ¼-inch pieces
4 garlic cloves, finely chopped
Black pepper
3 tablespoons honey
4 tablespoons butter, preferably salted (see Tip)
½ small head Napa cabbage, finely sliced (about 1 pound)
3 tablespoons soy sauce
2 scallions, finely sliced
1 tablespoon sesame seeds, toasted
20 Minutes door to door
PREPARATION:
Step 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.
Step 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, ½ 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.
Step 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.