Teriyaki Mushroom Udon Noodle Stir-Fry
Ingredients
Teriyaki sauce
- 1/4 cup soy sauce (or tamari)
- 2 teaspoons dark soy sauce
- 1/4 cup water
- 2 tablespoons maple syrup
- 1/2 tablespoon rice wine vinegar (or white vinegar)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Cornstarch slurry: 1 tablespoon cornstarch + 1 tablespoon water
Stir-fry
- 100g udon noodles
- 1 onion, sliced
- 3 stalks spring onion, sliced
- 1 red capsicum, sliced
- 300g mushrooms, sliced
- 1 tablespoon oil
Preparation
Teriyaki sauce
In a small saucepan on medium-high heat, combine the water, soy sauces, maple syrup, garlic and ginger. Bring to a boil, then add the cornstarch slurry and reduce heat down to a simmer. Cook, whisking as needed, until the teriyaki sauce is glossy and slightly thickened. Adjust seasoning to taste with soy sauce or water. Set aside.
Stir-fry method
Cook the udon according to packet instructions and drain.
Heat up the oil in a wok on high heat and stir-fry the onions and capsicum for 3 minutes until slightly tender.
Add in the mushrooms and half the teriyaki sauce and cook for a further 3 minutes.
Add in the noodles and the rest of the teriyaki sauce and toss until all the noodles are coated in sauce.
Stir-fry for a further 5-6 minutes, adding a dash of water if needed.
Tips
Sprinkle some shiitake mushroom crisps over the top before serving for extra umami and crunch.
