This better than take out udon noodle stir fry is packed with mushrooms, broccoli, and a sweet and savory soy and sesame sauce
2packsfresh or frozen udon noodles
1smallbunch broccolini or Chinese broccoli
1heaping cupsliced shitake mushrooms
4clovesgarlic, finely chopped
1tbspneutral oil like avocado or grapeseed
lime wedges for serving
1Thai or serrano chili thinly sliced for serving
juice from one lime
Bring a small pot of water to a boil. Drop the broccolini in the water and cook for 1 minute until bright green and tender, drain and run under cool water to stop the cooking process. Refill the pot, bring to a boil and cook the noodles according to the instructions on the package. Drain and set aside.
In a small bowl whisk together all of the ingredients for the sauce then set aside.
Heat a large saute pan or wok over medium heat. Add a splash of neutral oil to the pan, then add the garlic and mushrooms. Saute until the mushrooms are golden brown and the garlic is fragrant then add the broccolini and noodles. Saute another 2 minutes then pour in the sauce, tossing and stirring constantly until all the noodles and vegetables are well coated.
Divide the noodles between bowls, serve with sliced chili and lime wedges.
If you can't find udon noodles use rice noodles instead.