3 mushroom stir fry with udon noodles
This recipe started out as a quick fix for lunch and my dinner at work. I had no intentions of posting the recipe. But, as I ate it, and saw that others were interested, I decided that I would add this to my recipes on my blog.
It comes together quickly, and it has amazing flavor. The key here is to prep all the ingredients before you start, and then it will go very smooth.
Here are the ingredients before cooking.
1 cup cremini mushrooms, cleaned and sliced thin
1 cup of bunapi mushrooms (found at most Asian markets) trimmed and separated
1 cup large trumpet mushroom (again, found at most Asian markets) sliced thin (matchsticks)
1 large shallot, peeled and sliced thin
3 cloves garlic, peeled and sliced thin
1 medium carrot, peeled and sliced into matchsticks
2 green onions, trimmed and sliced
4 oz. of extra firm tofu (I used pre-baked) sliced into bite sized pieces (upper right corner on the above picture)
1 cup chopped cilantro
2 servings of udon noodles, precooked and rinsed in cold water
For the sauce:
1 tablespoon sambal oelek (hot chili paste)
2 tablespoons thick soy sauce (found at Asian markets) if you cannot find, use regular soy
2 tablespoons mirin
1 tsp. maple syrup or brown sugar
Mix together and set aside.
In a wok or large, nonstick saute pan, over medium high heat, add the shallots and garlic. Saute, stirring constantly, for 1 minute. Add the carrots and green onion. Saute for another 2 minutes, stirring the whole time.
Next, add your mushrooms and tofu. Saute for about 5 minutes, or until the mushrooms are wilted.
Add your sauce at this point, and stir in well. Add the precooked noodles and stir until well combines.
THAT IS IT!
Garnish with the cilantro and serve hot.