This particular one is from page 110 in the April 2012 issue of Shape magazine.
I had never had drunken noodles before, and while the recipe called for jalapeño and cayenne pepper I subbed in some sriracha. This soup was great, a little hard to eat without chopsticks but I made due with a fork and drinking the broth after I was finished!
6oz udon noodles
2 tbs olive oil
5oz shiitake mushrooms, sliced
3 scallions, thinly sliced
4 cloves garlic, minced
1 tbs grated fresh ginger
1 tsp Sriracha
5C vegetable broth
1 tbs rice vinegar
1 tbs sesame oil
4 tsp chopped fresh cilantro
- Cook udon noodles according to package directions; drain and set aside.
- Toast cashews in a dry pan over medium heat for 3 minutes or until lightly browned and fragrant.
- Remove cashews from heat and chop roughly.
- Heat oil in a large pot over medium-high heat.
- Add mushrooms and scallions, cook for 5 minutes or until mushrooms are soft.
- Mix in garlic, ginger, Sriracha and cook for 2 minutes.
- Add broth to the mushroom mixture and bring to a boil.
- Add noodles, reduce heat to low and simmer, covered, for 10 minutes.
- Turn off heat and stir in vinegar and sesame oil.
- Season to taste with salt.
- Ladle into four bowls and garnish each with 1 tbs of cashews and 1 tbs of cilantro.