Udon Noodles with Agave and Spinach
Udon noodles are some of the most popular, and for good reason! This funky recipe is equal parts sweet, sour, and buttery. Caramelizing the shiitake mushrooms beforehand gives the dish some complex flavor, while the addition of agave nectar and plant-based butter creates richness.
Adapted from the NYT recipe ______
Tips and Tricks
The recipe this is adapted from calls for Napa cabbage instead of spinach. I preferred spinach for it’s color and ease of use, but feel free to substitute.
Likewise, if you’d prefer to use other mushrooms besides shiitake (the original recipe called for cremini), go for it! You could even do a mixture of mushrooms.
What makes this recipe plant-based is the use of agave nectar (instead of honey) and plant-based butter instead of dairy. If making this vegan isn’t a concern for you, feel free to swap those ingredients.
Ingredients:
1 lb. Udon noodles, either fresh or frozen
vegetable or canola oil
5 oz. shiitake mushrooms
kosher salt
2 tbsp garlic, minced (about 4 garlic cloves)
4 tbsp agave nectar, divided
4 tbsp plant-based butter, divided
4 cups fresh spinach
4 tbsp soy sauce
2 tbsp toasted sesame seeds
Directions:
Start by setting a pot of salted water to boil. Add the Udon noodles and cook until they’re fully done (2 - 5 minutes). Drain under cool water and set aside for later.
Heat a large wok over medium heat on the stove, adding a tbsp or two of vegetable oil. Add the mushrooms and sprinkle with a little kosher salt. Let sit for a couple of minutes, then stir briefly. You want to let the mushrooms caramelize, so letting them sit for longer without moving them will help with this process.
Once the mushrooms are fully browned and caramelized to your satisfaction (after at least 5 minutes, but up to 10 minutes), add the garlic and stir for one minute.
Add 3 tbsp each of the agave nectar and the plant-based butter. Stir.
Add the spinach and let cook until fully wilted, about 2 minutes. Then add the Udon noodles and the soy sauce. Toss the noodles so they’re evenly coated in the sauce and everything is perfectly mixed.
Let cook for a couple more minutes, until the noodles are completely reheated. Taste test to see if it needs any more soy sauce. When you’re satisfied, take off heat and serve.
