Honey-Glazed Mushrooms With Udon
25 min4 servings
Caramelized cremini mushrooms glazed with honey and butter, tossed with tender udon noodles and wilted Napa cabbage.
| prepBring a large pot of salted water to a boil | |||||
| 1 ½ pounds frozen or fresh udon noodles (vacuum-sealed) | Cook udon 2 min, drain & rinse | Toss in noodles, cabbage & soy, 2 min | Stir in final honey & butter, season to taste | Scatter with scallions & sesame seeds | |
| 30 ml neutral oil | Stir-fry mushrooms 7–8 min until caramelized | Add garlic, salt, pepper, honey & butter | |||
| 455 g cremini mushrooms, stemmed and sliced into ¼-inch pieces | |||||
| 4 garlic cloves, finely chopped | |||||
| Kosher salt (Diamond Crystal) | |||||
| Black pepper | |||||
| 2 tablespoons honey (for glazing mushrooms) | |||||
| 45 g butter, preferably salted (for mushrooms) | |||||
| ½ small head Napa cabbage, finely sliced (about 455 g) | |||||
| 45 ml soy sauce | |||||
| 1 tablespoon honey (for finishing) and 15 g butter (for finishing) | |||||
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