Tuesday, March 25, 2014

Drunken Noodles in Cashew-Shiitake Broth

I have a stack of recipes that I've ripped out of magazines over the years and I decided that starting this week I'd begin to make a dent in them.
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 jalapeƱo 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!
yield: 4 servings

6oz udon noodles
1/4C cashews
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
sea salt
4 tsp chopped fresh cilantro

  1. Cook udon noodles according to package directions; drain and set aside.
  2. Toast cashews in a dry pan over medium heat for 3 minutes or until lightly browned and fragrant.
  3. Remove cashews from heat and chop roughly.
  4. Heat oil in a large pot over medium-high heat.
  5. Add mushrooms and scallions, cook for 5 minutes or until mushrooms are soft.
  6. Mix in garlic, ginger, Sriracha and cook for 2 minutes.
  7. Add broth to the mushroom mixture and bring to a boil.
  8. Add noodles, reduce heat to low and simmer, covered, for 10 minutes.
  9. Turn off heat and stir in vinegar and sesame oil.
  10. Season to taste with salt.
  11. Ladle into four bowls and garnish each with 1 tbs of cashews and 1 tbs of cilantro.
  12. Enjoy!

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