2packages fresh or thawed frozen udon noodles (about 14 ounces)
Generous 1 teaspoon seasoning from the flavor packet that comes with the udon noodles
1 ⅓cupswater
2 to 3tablespoonsunsalted butter
2clovesgarlic,finely chopped
1green onion,green and white parts, chopped
4large shiitake or cremini mushrooms,stemmed and each cut into 8 wedges
2tablespoonscoarsely chopped cilantro
Instructions
Wash the clams under water and drain well. Set aside.
Open the udon noodles and keep them by the stove. In a cup, stir together the udon soup seasoning with the water. Set aside.
Heat a wide saucepan or deep skillet over medium-high heat. Add the butter and let it sizzle and melt. Add the garlic and half of the green onion (try to most of the white part in at this point). Stir around for 15 seconds until aromatic.
Throw in the mushroom and cook, until fragrant. The mushroom will absorb the butter. Add the clams, stirring for about 1 minute, until they start opening up. Add the seasoned water, give things a stir, then cover.
Allow things to bubble, shaking the pan on occasion for several minutes, then check on the clams. When they’ve opened up, use a slotted spoon to scoop them and the mushroom from the pan into a bowl. If a few don’t open, leave them in the pan and cook longer till they do (if they never open, discard them). It’s fine if some mushroom remain in the pan.
Adjust the heat, if needed, for the liquid to boil, then add the udon. Stir gently to loosen the noodles. When they’ve plumped up and softened, return the clams and mushroom to the pan. Toss in the remaining green onion (save some for garnish, if you wish). Gently stir to combine and reheat, then dish out into 2 shallow bowls. Crown with the cilantro. Eat with spoon and fork.
Notes
Instead of clams, try about ¾ pounds mussels. Never miss a recipe! Subscribe to the VWK Newsletter!