Stir-Fried Udon with Pork and Shrimp

Name: Stir-Fried Udon with Pork and Shrimp
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Japanese
Ingredients: Salt and black pepper to taste; Salt and black pepper to taste; ¾ pound udon noodles; ¼ cup peanut or neutral oil, like corn or grapeseed; 10 scallions, trimmed and roughly chopped; ¼ cup peanut or neutral oil, like corn or grapeseed; ¼ cup peanut or neutral oil, like corn or grapeseed; ¼ cup peanut or neutral oil, like corn or grapeseed; 1 cup bean sprouts; 10 shiitake mushrooms, stems removed and discarded (or reserved for stock), caps sliced; ½ pound finely chopped boneless pork; ½ pound shrimp, peeled and chopped; ¼ cup bonito flakes, optional; ¼ cup good-quality soy sauce, or more to taste; ½ cup chicken or vegetable stock, preferably homemade, or noodle-cooking liquid; ½ cup chicken or vegetable stock, preferably homemade, or noodle-cooking liquid

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Udon noodles are generally made with softer wheat than Italian pasta, giving them a more tender texture. You can find them at Japanese markets and many supermarkets. Like Chinese noodles, they’re great stir-fried. And, as in any stir-fry, you can substitute for the pork, shrimp, or vegetables if you like.

Ingredients

Salt and black pepper to taste
¾ pound udon noodles
¼ cup pea

Asia
Japan
Pasta

Method

Bring a large pot of water to a boil and add salt. Meanwhile, prepare the other ingredients. Cook the noodles in the boiling water until just tender but not at all mushy. Drain, reserving some of the cooking liquid if you have no stock. Rinse and drain again.
Put half the oil in a large skillet or wok, preferably nonstick, over medium-high heat. A minute later,