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Udon Noodles with Shiitake Mushrooms and Spinach
A full pound of fresh shiitake mushrooms and a good dose of soy sauce give this quick vegetarian supper lots of meaty flavor, while thick, chewy Japanese udon noodles give it satisfying texture. Though udon also is sold fresh and frozen, we use dried because they're more widely available; look for them in the international aisle of the supermarket. For some spicy heat, offer Sriracha, chili-garlic sauce or chili oil on the side.
ounces dried udon noodles
tablespoons grapeseed or other neutral oil, divided
01In a large pot, bring 4 quarts water to a boil. Add the noodles and cook, stirring, until al dente. Reserve ½ cup of the cooking liquid, then drain in a colander. Rinse with cold water until cool to the touch, then drain again. Toss with 1 tablespoon of grapeseed oil; set aside. In a small bowl, stir together the sherry, soy sauce and sugar. Set aside.
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I had most of the ingredients, so needed to make some substitutions. I substituted Saki for Sherry, Radish greens for Spinach and Ramen for Udon. Everything else was the same except added half a large shallot, sliced thinly.
I loved it! And I think the radish greens gave it more depth than the spinach would have.
Everything was going so well! That is until I added the white pepper: live and learn, now I know I don't like that spice.