Stir-Fried Udon with Pork and Shrimp

Name: Stir-Fried Udon with Pork and Shrimp
Yield: makes 4 servings
Ingredients: Salt and black pepper to taste; 3/4 pound udon noodles; 1/4 cup peanut or neutral oil, like corn or grapeseed; 10 scallions, trimmed and roughly chopped; 1/2 pound shrimp, peeled and chopped; 1/2 pound finely chopped boneless pork; 10 shiitake mushrooms, stems removed and discarded (or reserved for stock), caps sliced; 1 cup bean sprouts; 1/2 cup chicken or vegetable stock, preferably homemade (page 160 or 162), or noodle-cooking liquid; 1/4 cup good-quality soy sauce, or more to taste; 1/4 cup bonito flakes, optional

December 14, 2011

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.

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