“Addicting!” This buttery, complex, melt-in-your-mouth udon noodle dish won raves when my friends Frank and Michael were in town vising from New York. It’s so simple yet elegant and shimmery it makes me feel luxurious just thinking about it. My 13 year-old stepdaughter Kyla loved it so much she whipped it up on her own for some friends. Yep, it’s that easy. Plus, it’s loaded with mushrooms which have been identified by City of Hope as a powerful cancer-fighting Super Food! Feel free to substitute fresh udon noodles with cooked spaghetti or linguini if you prefer.
Serves 4 to 6
14 ounces fresh udon noodles
2 tablespoons butter
2 garlic cloves, minced
1 tablespoon minced shallot
1 green onion, (white and green parts), finely chopped
12 ounces mixed Asian mushrooms, such as shitake, enoki, oyster
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon sake
1 tbsp chicken broth
1 teaspoon oyster sauce
More finely chopped green onions for garnish
