Cook Time::15 mins
Active Time::20 mins
Total Time::35 mins
Servings::4
Ingredients
¼ cup oyster sauce
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon unseasoned rice vinegar
2 teaspoons Worcestershire sauce
2 teaspoons toasted sesame oil
1 teaspoon packed light brown sugar
1 teaspoon Sriracha sauce
1 medium garlic, grated
1 medium (5-oz.) bunch scallions
2 tablespoons canola oil
12 ounces sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups)
2 medium heads baby bok choy, thinly sliced
1 (10 ounce) package carrots, cut into match-stick size pieces
½ cup water, divided
1 (14 ounce) package pre-cooked udon noodles (such as KA-ME)
Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning
Directions
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.
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.
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.