SHRIMP AND SHIITAKE NOODLE STIR-FRY
2 tbsp. sesame oil
1 small sweet onion, sliced
7 oz. shiitake mushrooms, stems removed, thinly sliced
1 red bell pepper, cored and thinly sliced
9½-oz. package thick Asian-style noodles, such as udon
1 lb. small shrimp, cooked and peeled
2 tbsp. oyster sauce
3 tbsp. low-sodium soy sauce
1 tbsp. toasted sesame seeds
¼ cup thinly sliced scallions
Bring a large saucepan of water to a boil.
While the water heats, in a large deep skillet or a wok over medium-high, heat the oil. Add the onion and saute for 4 minutes, or until tender. Add the mushrooms and cook for 6 to 7 minutes, or until browned and tender. Add the red pepper and cook for 2 minutes.
Just after adding the red pepper to the pan, add the noodles to the boiling water. Cook for 2 minutes, or until just al dente.
After 2 minutes, use tongs to pull the noodles out of the boiling water and add directly to the wok. Add the shrimp, oyster sauce and soy sauce, then toss well. Cook until heated through and the noodles have finished cooking, about another 3 to 4 minutes. Toss with the sesame seeds and scallions.
Makes 4 servings.
— Alison Ladman