An entree doesn't have to be elaborate or bursting with exotic flavors to be simply divine, as this month's recipe proves. Sometimes, the simple, straightforward recipe is the way to go to ensure the delicious factor in your presentation.
Milk Street's Udon Noodles with Shiitake Mushrooms and Spinach clearly illustrates this message. Give this dish a try, and we guarantee that it will quickly become a family favorite.
OK, we will admit that there are times when we sneak a little protein into an otherwise meatless pasta dish. Here we found that the addition of shrimp was indeed welcome.
Milk Street's Udon Noodles with Shiitake Mushrooms and Spinach
10 ounces dried udon noodles
3 tablespoons grapeseed or other neutral oil, divided
¼ cup dry sherry
⅓ cup soy sauce
2 teaspoons white sugar
1 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
Kosher salt and ground white pepper
5 ounce container baby spinach
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
- In a large pot, bring 4 quarts water to a boil. Add the noodles and cook, stirring, until al dente. Reserve ½ cup of the cooking liquid, then drain in a colander. Rinse with cold water until cool to the touch, then drain again. Toss with 1 tablespoon of grapeseed oil; set aside. In a small bowl, stir together the sherry, soy sauce and sugar. Set aside.
- In a 12-inch skillet over medium-high, heat the remaining 2 tablespoons grapeseed oil until shimmering. Add the mushrooms and ½ teaspoon salt, then stir to coat with oil. Cover and cook, stirring occasionally, until the mushrooms are tender and well browned, 5 to 7 minutes.
- Add the spinach and soy sauce mixture to the pan, then stir, scraping up any browned bits. Cook over medium, tossing with tongs, until the spinach is wilted, about 30 seconds. Add the drained udon, ½ teaspoon white pepper and ¼ cup of the reserved cooking water. Cook, tossing, until the noodles are heated through, about 1 minute, adding more water if the noodles appear dry. Serve drizzled with the sesame oil and sprinkled with the sesame seeds.
Tip: Don’t boil the noodles until tender. Drain them when they're al dente (check the package for the suggested cooking time but test for doneness a few minutes early) and rinse them under cool water to halt the cooking and rinse off excess starch. This will prevent the udon from becoming soggy and sticky when rewarmed in the skillet.