Udon Noodle Stir-Fry with Vegetables

Recipe courtesy of Emeril's Table by Emeril Lagasse, copyright MSLO, Inc., all rights reserved.

Udon Noodle Stir-Fry with Vegetables

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    1/4 cup vegetable stock or canned, low-sodium vegetable broth 1/2 cup thinly sliced red onion
    3 tablespoons gluten-free soy sauce 1 tablespoon plus 1 teaspoon minced garlic
    2 tablespoons sake 1 tablespoon minced green onion bottom, top portion thinly sliced on the bias and reserved separately
    1 tablespoon vegetarian oyster sauce 1 1/2 teaspoons minced fresh ginger
    1 teaspoon ponzu 12 ounces baby watercress ends trimmed, plus additional for garnish
    2 teaspoons red miso paste 2 1/4 pounds frozen udon noodles, cooked according to package directions, drained
    1/2 teaspoon palm sugar (or light brown sugar) 1/2 cup julienned carrots
    1/4 cup plus 1 tablespoon vegetable oil 2 tablespoons chopped fresh cilantro leaves, for garnish
    6 ounces oyster mushrooms, chopped 1 tablespoon hot sesame oil
    5 ounces shiitake mushrooms, stemmed, cleaned and thinly sliced Salt
    1 large red bell pepper, sliced into thin strips


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    • 1

      In a small bowl, combine the vegetable stock, soy sauce, sake, oyster sauce, ponzu, miso, and palm sugar and whisk well to combine. Set the sauce aside until ready to use.

    • 2

      Heat ¼ cup of oil in a wok over high heat. When hot, add the oyster mushrooms and a pinch of salt, and cook until the mushrooms begin to brown and wilt, about 2 minutes. Add the shiitake mushrooms and another pinch of salt and continue to cook until all of the mushrooms are nicely browned, 2 to 3 minutes longer.

    • 3

      Add the remaining tablespoon of oil, bell pepper, and red onion and cook until the vegetables just begin to soften, about 2 minutes. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the noodles and the reserved sauce and toss to combine. Cook until heated through, 1 to 2 minutes. Arrange the watercress on a large serving platter. Remove from the heat and transfer to platter over watercress. Garnish with the carrots, reserved green onion tops, chopped cilantro, and watercress. Drizzle with the hot sesame oil and toss quickly to combine, then serve immediately.

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