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Ingredients
US|METRIC
2 SERVINGS
- 16 oz. udon noodles (defrosted frozen, or refrigerated or dried; see notes)
- 2 Tbsp. canola oil (or other neutral tasting oil)
- 1 bunch green onions (sliced, 1/2 cup dark green parts reserved, 6-8 total green onions)
- 2 cloves garlic (minced)
- 8 oz. shiitake mushrooms (sliced, or cremini/baby portobella, or other mushroom)
- 1/4 cup soy sauce (low sodium if preferred)
- 1 Tbsp. fresh ginger (finely grated on a microplane zester)
- 2 tsp. toasted sesame oil
- 1 Tbsp. rice vinegar
- 1 Tbsp. honey
- 2 tsp. chili garlic sauce (such as Huy Fong, or Sriracha, more or less depending on spice level preference)
- 1/3 cup water (or chicken or vegetable broth)
- 1/4 cup fresh basil leaves (and/or cilantro, optional)
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Notes
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