STIR-FRIED UDON WITH PORK AND SHRIMP
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.
Yield makes 4 servings
Number Of Ingredients 11
Steps:
- 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, add the scallions and cook, stirring, until they begin to wilt, less than a minute. Remove with a slotted spoon. Add the shrimp and pork and cook, stirring, until the shrimp turn pink and the pork loses its color, 3 or 4 minutes. Remove with a slotted spoon and add to the scallions.
- Add the remaining oil to the skillet, followed by the shiitakes. When they begin to wilt, after about 5 minutes, add the bean sprouts and noodles. Turn the heat to high and toss a few times, then add the cooked ingredients and toss to blend. Add the stock and soy sauce, then taste and adjust the seasoning.
- Serve in bowls or on plates garnished, if you like, with the bonito.
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