Honey Glazed Mushroom Noodle Bowl
Prep 20 min · Cook 15 min · Serves 4
Ingredients
- Salt
- 1½ lbs noodles (ramen or udon recommended)
- 2 Tbsp vegetable oil
- ½–1 lb mushrooms
- 4 garlic cloves, minced
- 1 Tbsp ginger, minced
- Black pepper, to taste
- 2 T honey
- 4 T butter, salted
- ½ small head cabbage
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 2 scallions, finely sliced
- 1 Tbsp sesame seeds, toasted
Directions
- Bring a large pot of salted water to a boil. Add udon noodles and cook for about 2 minutes, stirring to separate the noodles. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
- Heat a large skillet or medium saucepan on medium-high until very hot. Add oil and mushrooms, and stir-fry until edges start to brown (7–10 minutes).
- Add the garlic, ½ teaspoon salt, and a few turns of black pepper. Drizzle the mushrooms with 1 tablespoon of honey, then add 3 tablespoons of butter and toss.
- Add the drained noodles, Napa cabbage, and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined.
- Remove from the heat and add the remaining 1 T honey and 1 T butter.
- Garnish with scallions and sesame seeds before serving.
Notes
- Add 1 tablespoon of toasted sesame oil just before removing from the pan to add some additional flavor.
- Chili oil crunch (momofuku) is an AMAZING topping!
- When cooking the mushrooms, make sure to let them sit for 30 seconds to 1 minute at a time to help them caramelize.
Recipe sourced from Hetty McKinnon