Name: Yaki Udon
Yield: 4
Ingredients: Oyster sauce - ¼ cup; Soy sauce - 3 tablespoons; Mirin - 2 tablespoons; Unseasoned rice vinegar - 1 tablespoon; Worcestershire sauce - 2 teaspoons; Toasted sesame oil - 2 teaspoons; Packed light brown sugar - 1 teaspoon; Sriracha sauce - 1 teaspoon; Garlic, grated - 1 medium; (5-oz.) bunch scallions - 1 medium; Canola oil - 2 tablespoons; Sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups) - 12 ounces; Baby bok choy, thinly sliced - 2 medium heads; Carrots, cut into match-stick size pieces - 1 (10 ounce) package; Water, divided - ½ cup; Pre-cooked udon noodles (such as KA-ME) - 1 (14 ounce) package; Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning - 1 (14 ounce) package

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Ingredients for - Yaki Udon

1. Oyster sauce - ¼ cup

2. Soy sauce - 3 tablespoons

3. Mirin - 2 tablespoons

4. Unseasoned rice vinegar - 1 tablespoon

5. Worcestershire sauce - 2 teaspoons

6. Toasted sesame oil - 2 teaspoons

7. Packed light brown sugar - 1 teaspoon

8. Sriracha sauce - 1 teaspoon

9. Garlic, grated - 1 medium

10. (5-oz.) bunch scallions - 1 medium

11. Canola oil - 2 tablespoons

12. Sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups) - 12 ounces

13. Baby bok choy, thinly sliced - 2 medium heads

14. Carrots, cut into match-stick size pieces - 1 (10 ounce) package

15. Water, divided - ½ cup

16. Pre-cooked udon noodles (such as KA-ME) - 1 (14 ounce) package

17. Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning - 1 (14 ounce) package

How to cook deliciously - Yaki Udon

1. Stage

Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.

2. Stage

Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.

3. Stage

Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately.