Recipes Stir-Fried Udon Noodles 5.0 (2,680) 3 Reviews For a Taste of: JapanTry this book: Takashi's NoodlesIn this cookbook, top Chicago chef Takashi Yagihashi divulges his best recipes for ramen, soba, udon, rice noodles and more. By Takashi Yagihashi Takashi Yagihashi Why Because his dishes exquisitely combine French and Japanese ideas. Born Mito, Japan, 1957. Experience Yoshi's Cafe and Ambria in Chicago. Early food memory "I grew up only 10 miles from the ocean, so we had lots of fresh seafood. Fish was very cheap, meat was very expensive so nobody ever fed me beef or lamb." Favorite childhood restaurants "Western food was very rare in my town, so McDonald's and Kentucky Fried Chicken were high-end." Least favorite food "Okay, I'm not crazy about ketchup. But I like mayonnaise." A rule in his kitchen His line cooks are forbidden to have soft drinks while they're working. "I think it ruins their palates." What he'd be if he weren't a chef A "Pat Metheny-style" guitarist. Favorite restaurants Savarin and Arun in Chicago. What he does when he's not working Spends time with his wife and three children, ages eight, five and one. "I cook traditional Japanese food; the kids like it. My son's favorite is sukiyaki. He calls it brown meat.'" Won Best New Chef at: Tribute, Farmington Hills, MI Food & Wine's Editorial Guidelines Updated on May 31, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Total Time: 45 mins Yield: 4 Ingredients 3 tablespoons vegetable oil 1/2 pound large shrimp, shelled and deveined 1/4 pound skinless, boneless chicken breast, thinly sliced 2 1/2 cups chopped Napa cabbage 1 small onion, thinly sliced 1 carrot, thinly sliced on the bias 7 ounces enoki mushrooms 4 ounces oyster mushrooms 1/4 cup dried wood ear mushrooms, soaked in warm water for 10 minutes and drained 1/2 cup chicken stock 3 tablespoons soy sauce 1 teaspoon Asian sesame oil 18 ounces frozen precooked udon noodles, thawed Kosher salt and freshly ground pepper Chopped scallions, for garnish Directions In a skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderately high heat until curled, 2 minutes; transfer to a plate. Add 1 tablespoon of vegetable oil to the skillet. Add the chicken and stir-fry until white throughout, 3 minutes; transfer to the plate with the shrimp. Add the remaining 1 tablespoon of oil to the skillet. Add the cabbage, onion, carrot and the mushrooms and stir-fry for 4 minutes. Add the stock, soy sauce, sesame oil, shrimp and chicken; remove from the heat. Meanwhile, cook the udon in a pot of boiling salted water for 1 minute. Drain and add to the skillet. Stir-fry over high heat until heated through. Season with salt and pepper, garnish with scallions and serve. Suggested Pairing Crisp, citrus-inflected Italian Pinot Bianco. Rate it Print