Udon Noodles with Mushrooms, Gai Lan & Shrimp

IMG_2236It was dry today.  Yesterday was a mix of monsoon type rain, with snow.  Dry days in the winter allow us a snippet of daylight hours to get things done!  Living on our farm makes us so appreciative of breaks in the weather and a toasty fire in the woodstove.  Stretching the day to the limits means that dinner only gets about 45 minutes from the inkling of an idea to eating.  Here is today’s offering.  It happens to be Bill’s 65th birthday today.  As we had friends over on Sunday for a meal with a long, extremely fun visit and will be doing a January Birthday Boys’ dinner next week, having a simple meal tonight suited him just fine.  I hope.

Click here for printable version.

Serves 4


2 T canola oil

1 onion, cut in half lengthwise and then into narrow slices

2 garlic cloves, sliced

1 thumb sized piece of ginger, minced

½# mushrooms, stems trimmed, sliced

IMG_22151 soupspoon full of oyster sauce

1 heaping teaspoon of sambal oelekIMG_2216

¼ c hoisin sauce

1 c water

4 packages of 200 gr udon noodlesIMG_2224

4 big stalks of gai lan – cross cut diagonally, washed & dried – used a salad spinnerIMG_2221

2 c uncooked shrimp, tail on is okay.

1 t sesame oil

Toasted sesame seeds to finishIMG_2227


In a large skillet or wok, heat the oil over medium high heat.

Add in the onion slices, garlic & ginger

Sauté until fragrant and translucent, about 3 – 4 minutes

Reduce heat to medium.

Add in the mushrooms heat until just starting to turn brownIMG_2214

Add in the oyster sauce, sambal oelek, hoisin sauce and waterIMG_2218
Cook until simmering.IMG_2222

Add in the gai lan and udon noodles.IMG_2225

Cook until the noodles have separated and are heated through.  The gai lan will be tender by this point.IMG_2230

Add in the shrimp and sesame oil.IMG_2232

Continue cooking until the shrimp are pink but not split and curling up the back.  They are overcooked when this starts to happen.

Remove to a platter, sprinkle with toasted sesame seeds before serving.



If you have pretty bowls or plates to serve this, it will make the meal even more special.  IMG_2228

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