Stir-Fried Udon Noodles with Broccoli

The key to the success of this delicious dish is not to fully cook the udon noodles (known as cu mian in China) before stir-frying.

MAKES 4 SERVINGS

12 ounces fresh udon noodles

8 ounces fresh broccoli florets, cut into bite-size pieces

2 tablespoons peanut oil

4 scallions, white and green parts, separated, thinly sliced

2 to 3 large cloves garlic, finely chopped

1⁄4 teaspoon crushed red pepper flakes, or to taste

2 tablespoons vegetarian oyster sauce or mushroom soy sauce

2 tablespoons reduced-sodium soy sauce

2 tablespoons Shaoxing rice wine, dry sherry, sake, or dry white wine

2 tablespoons rice wine vinegar

1 tablespoon toasted (dark) sesame oil Salt and freshly ground black pepper, to taste

In a large stockpot, cook the noodles and broccoli in boiling salted water according to noodle package directions until almost al dente, about 3 minutes. Drain well in a colander.

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the white parts of the scallions, garlic, and red pepper flakes; cook, stirring constantly, 1 minute. Add the noodles and broccoli and cook, stirring constantly, 1 minute. Reduce the heat to medium and add the oyster sauce, soy sauce, rice wine, vinegar, sesame oil, salt, and pepper. Cook, tossing and stirring often, until heated through and combined, about 2 minutes. Add the scallion greens and toss well to combine. Serve at once.

{PER SERVING} Calories 300 • Protein 9g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 47g • Dietary Fiber 3g • Sodium 417mg

hancheng

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