I couldn’t find udon boodles at the grocery store! Well, to clarify, the ones that I bought said “udon”, but they were more like fettuccine, and not round like the normal udon noodles I have had. Regardless, this soup turned out great! Toby doesn’t like for me to attempt Asian dishes, but he said this soup was really good!
Drunken Noodles in Cashew-Shiitake Broth
(Chloe’s Kitchen, Chloe Coscarelli)
6 ounces dried udon noodles, or 12 ounces cooked
2 tablespoons olive oil
8 oz shiitake mushrooms, stemmed and sliced (I used cremini)
3 scallions, trimmed and thinly sliced
4 cloves garlic, minced
1 tablespoon grated fresh ginger
¼ jalapeno pepper, seeded and finely chopped (I omitted)
pinch cayenne (I omitted)
5 cups vegetable broth
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
¼ cup cashews, toasted and roughly chopped
chopped fresh cilantro, for garnish (I omitted)
If you are using dried noodles, bring a large pot of heavily salted water to a boil. Add udon noodles and cook according to package directions. Drain and set aside.
Meanwhile, heat oil in a large pot over medium-high heat. Add mushrooms and scallions and let cook until mushrooms are soft and lightly browned. Add garlic, ginger, jalapeno, and cayenne; let cook a few more minutes.
Add broth and bring to a boil. Add noodles, reduce heat to low, and simmer, covered, for 10 minutes. Turn off heat and stir in vinegar and sesame oil. Season to taste with salt and garnish with cashews and cilantro. Serve immediately.