• Ingredients:
  • 16 oz package of udon noodles
  • water
  • 1 package of FunGuy shiitake mushrooms
  • 3 cloves garlic, minced
  • 4 tablespoons sesame oil, divided
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin sauce
  • 1 medium red onion, sliced
  • 1 small red bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • ½ cup shredded red cabbage
  • ½ cup shredded carrot
  • ¼ cup edamame beans
  • ¼ cup creamy peanut butter
  • ¼ cup water
  • 3 tablespoons fish sauce (or soy sauce)
  • 2 tablespoons rice vinegar
  • 1 lime, juiced
  • 1 inch piece ginger root, minced
  • 1 tablespoon honey
  • 2 spring onions, chopped
  • chopped peanuts

Butter get ready to shiitake up the dinner routine this week with a new FunGuy recipe! 

Inspired by Pad Thai peanut sauce and Japanese udon noodles, this fusion dish has a little bit of everything: sweet, sour, salty, crunchy and creamy.  It’s then finished off with our salty-sweet stir-fried shiitake mushrooms and a handful of chopped peanuts on top!

DIRECTIONS:

  1. Bring a pot of water to a boil. Once it has started boiling, add the udon noodles and cook 3-5 minutes, or until just cooked through. Drain the noodles of excess water and set aside. 
  2. While the noodles cook, prepare the rest of the ingredients. 
  3. Brush off any debris from the FunGuy shiitake mushrooms with a damp cloth, trim the stems, and transfer to a bowl with the garlic, half of the sesame oil, oyster sauce, and mirin. Toss to coat the mushrooms well. In a separate bowl, mix together the onion, peppers, cabbage, carrot, and beans. 
  4. In another bowl, whisk together the peanut butter, water, fish sauce, rice vinegar, lime juice, ginger, and honey until smooth. Add more water if the sauce is too thick and adjust with more fish/soy sauce for a saltier flavor, and more honey for sweet. 
  5. Heat a wok over medium high heat. Once the pan is hot, add the mushrooms to the pan and shiitake mushrooms to the pan and stir-fry 4-5 minutes. Transfer just the mushrooms to a bowl, cover to keep warm, and set aside. 
  6. Pour the remaining sesame oil into the wok and add in the udon noodles. Add the carrot and cabbage mixture to the pan and stir-fry until the vegetables are just tender; about 3-5 minutes. Pour the peanut sauce over the udon noodles and stir. Cook 1 -2 more minutes, or until warmed through. 
  7. Serve immediately the udon peanut noodles with the shiitake mushrooms on top with chopped spring onions and peanuts!

Have a Fun meal!