Yaki Udon

Ingredients

• 0.25 cups 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
• 2 medium heads baby bok choy , thinly sliced
• 1 , 10 ounce
• 0.5 cups water , divided
• 1 , 14 ounce
• Optional garnishes: thinly sliced nori , cilantro, lime wedges, furikake seasoning

Instructions

1. 1

   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. 2

   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. 3

   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.