- Udon noodles
- Mushrooms (1 cup – sliced)
- Salt (1 Tsp)
- Pepper (1 Tsp)
- Seoul seasoning (from savor spice company https://instagram.com/savorspiceco?utm_medium=copy_link)
- Cilantro (1/2 cup – chopped)
- Scallions (2 stalks chopped)
- Fresh Basil (1/2 cup – chopped)
- Sriracha (1 Tbsp)
- Honey (2 Tbsp)
- Ginger (1 Tsp – minced)
- Garlic (1 Tsp – minced)
- Soy sauce (1 Tbsp)
- Sesame sauce (1 Tbsp)
- Rice wine vinegar (1 Tbsp)
- Water (1/2 cup)
Prep your vegetables first by chopping the garlic, ginger, slice the mushrooms and scallions
Heat up about 3 Tbsp of canola oil and add about half the chopped scallions and all the chopped garlic until fragrant (make sure the garlic doesn’t burn!)
Boil salted water and add your udon and cook for about 5 minutes
Next, add the mushrooms, season them with salt, pepper and Seoul seasoning. Don’t move it around too much and let them brown.
While the mushrooms are browning, mix the sauce in a bowl or measuring cup. Combine 3 Tbsp of honey, the minced ginger, soy sauce, sesame sauce, sriracha sauce, rice wine vinegar and water.
Once the Mushrooms are browned and if your udon is cooked after the 5 minutes, pour into a strainer, then add to the frying pan. Immediately after, pour the sauce on the frying pan, mix the food around and turn the heat up so the sauce thickens (but doesn’t burn)
After around 3 minutes turn the heat down to medium-low and add fresh chopped Basil, cilantro, and the rest of the scallions
Serve and enjoy!