SAUCY STIR FRY NOODLES

Recipe by the Leek and the Carrot

Serves 3-4

Takes 40 minutes

Ingredients:

4 tablespoons sunflower or peanut oil, divided

1 head caraflex cabbage, shredded

1 small head broccoli, cut into bite-size florets

10 ounces shiitake mushrooms

1 bunch scallions, thinly sliced, divided

1 tablespoon rice wine vinegar

8 ounces wide udon noodles

1/4 cup soy sauce

2 tablespoons peanut butter

1 tablespoon toasted sesame oil

1 tablespoon balsamic vinegar

1 tablespoon brown sugar

1 tablespoon chile crunch (or 1 minced garlic clove + 1 teaspoon sriracha), plus more to taste

1/2 cup toasted cashews or peanuts

1-2 tablespoons sesame seeds

Kosher salt

Directions:

1. In a large skillet, heat 2 tablespoons of oil over medium heat. Add cabbage and broccoli and saute until softened and charred in places, about 8 minutes. Add remaining 2 tablespoons of oil along with mushrooms and the white and pale green portions of the scallions. Reduce heat to medium low and cook until mushrooms are very tender, about 8 minutes more. Reduce heat to low. Add rice wine vinegar to deglaze the pan. 

2. While the mushrooms are cooking, bring a large pot of water to a boil and cook udon noodles according to package directions. Drain and set aside.

3. Whisk together soy sauce, peanut butter, sesame oil, balsamic vinegar, brown sugar, and chile crunch. Add to cabbage mixture and simmer until thickened, about 1 minute. Add udon to the pan and toss gently until the sauce coats the noodles.

4. Serve noodles with additional chile crunch (or hot sauce) and a sprinkle of cashews (or peanuts) and sesame seeds. Season with salt to taste.