Honey-Glazed Mushrooms With Udon

🥘 Ingredients

• udon noodles 1 ½ lb
• kosher salt
• neutral oil 2 tbsp
• cremini mushrooms 1 lb
• garlic 4 cloves
• salt ½ tsp
• black pepper
• honey 3 tbsp
• butter 4 tbsp
• Napa cabbage ½ head
• soy sauce 3 tbsp
• scallions 2
• sesame seeds 1 tbsp

1. 1

   Bring a large pot of salted water to a boil, add the udon noodles and cook for 2 minutes , using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Add kosher salt to the water. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
2. 2

   Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add neutral oil and cremini mushrooms , and stir-fry for 7-8 minutes , leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic , salt and a few turns of black pepper . Drizzle the mushrooms with 2 tablespoons of honey , then add 3 tablespoons of butter and toss.
3. 3

   Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes , until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds .