Watch how to make it here
The chewy udon noodles comb
ined with the savory sate sauce and the meaty mushrooms make this dish the perfect 10-minute weeknight meal.
A few notes:
- Regular soy sauce can be used as a substitute for sweet soy sauce.
- My lemongrass chili oil recipe can be found here and I would advise against substituting it. It is full of flavor since it already includes lemongrass, garlic, shallots, and several other essential spices.
- If oyster mushrooms are not available at your local grocery store then shitake mushrooms would be a good substitute.
- Any other vegetables in your refrigerator can be added to this dish. The more greens, the better!
- This dish is best enjoyed immediately. However, if there are any leftovers, please enjoy them within 1 day.
Lemongrass Chili Oil Udon (10 Minutes)
February 16, 2022
Ingredients
- 1 frozen udon
- Handful of oyster mushrooms
- 1 tbsp sate sauce (lemongrass chili oil)
- 1 tbsp sweet soy sauce
- 1 tsp sugar
- 1 tsp vegetable oil
- 1 green onions, save green part for topping and white part for frying
- 1/4 cup frozen green peas, thawed
- 1 persian cucumber, julienned
Directions
- Step 1 Prep the cucumber, green onions, and mushrooms. Microwave the green peas for about 30 seconds to one minute or until completely thawed. Microwave the frozen udon for about 1.5-2 minutes. Combine the sate sauce, sweet soy sauce, and sugar in a small bowl.
- Step 2 In a pan, heat up the vegetable oil. Add the white parts of the scallion and the mushrooms to the pan. After the mushroom reduces in size, about 4-5 minutes, add the udon and sauce. Mix everything well and continue to cook for about 1 minute.
- Step 3 Transfer the udon to a bowl. Top with green peas, cucumber, and green part of the scallion. Enjoy immediately!
