Ingredients:
Protein of choice – 1 lbs of shrimp, chicken, beef or 1 block of tofu (cut into thin strips and fried for firmness)
1 bag of Bok Choy or Chinese broccoli (about 8 bundles)
4 servings of udon noodles
1 pack of mushrooms – you can use King Oyster, white button or baby bella mushrooms
1 scallion stalk – chopped
Sauce:
2 tbsp of dark soy sauce
2 tbsp of regular soy sauuce
4 tbsp of oyster sauce
2 tbsp of mirin
1 tbsp of sugar
1 tsp of rice wine vinegar
1 tbsp of minced garlic
Directions:
1. Prep your veggies and make the sauce mixing all the sauce ingredients in a bowl and set it aside.
2. Bring a pot of water to a boil and pour over your udon noodles in a large bowl. Stir gently until noodles become separated – the udon noodles are precooked so they do not need to be cooked. Once the noodles are all separated, drain and rinse in cold water. Make sure to use the noodles right away or add a drop of oil to keep them separated.
3. Add 1 tbsp of oil of choice to a pan and heat it over medium heat. Start by cooking your protein and when it is fully cooked, remove from pan.
4. Add your vegetables and mushrooms and saute until they are almost cooked. (Chinese broccoli takes less time than Bok Choy to cook.) Then add your udon noodles and pour your sauce over. Add your protein. Combine everything together for 2 minutes and turn off heat.
5. Top with chopped scallions and Sriracha and enjoy!
