Stir-fry is oodles of noodles

— These noodles are a fun and approachable dish equally good for a busy weeknight or casual weekend dinner.

Shrimp and Shiitake Noodle Stir-fry 2 tablespoons sesame oil 1 small sweet onion, sliced 7 ounces shiitake mushrooms, stems removed, thinly sliced 1 red bell pepper, cored and thinly sliced 1 (9 ½-ounce) package thick Asian-style noodles, such as udon 1 pound small shrimp, cooked and peeled 2 tablespoons oyster sauce 3 tablespoons soy sauce 1 tablespoon toasted sesame seeds ¼ cup thinly sliced green onions Bring a large saucepan of water to a boil.

While the water heats, in a large deep skillet or a wok over medium-high heat, heat the oil. Add the onion and saute for 4 minutes, or until tender. Add the mushrooms and cook 6 to 7 minutes, or until browned and tender.

Add the red pepper and cook 2 minutes.

Add the noodles to the boiling water. Cook for 2 minutes, or until al dente.

After 2 minutes, use tongs to pull the noodles out of the boiling water and add directly to the wok. Add the shrimp, oyster sauce and soy sauce, then toss well. Cook until heated through and the noodles have fi nished cooking, another 3 to 4 minutes. Toss with the sesame seeds and green onion.

Makes 4 servings.

Food, Pages 33 on 02/20/2013

Upcoming Events