I had two bundles of udon noodles pre made in the fridge and decided to make something tonight with them. Basic Stir fry noodles with shrimp and chicken. 


  • 3 tablespoons vegetable oil
  • 1/2 pound large shrimp, shelled and deveined (I didn’t use the shrimp)
  • 1/4 pound skinless, boneless chicken breast, thinly sliced
  • 2 1/2 cups chopped Napa cabbage
  • 1 small onion, thinly sliced
  • 2 large jalapeños, diced
  • 1 carrot, grated
  • 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
  • 2 tablespoons NAM PRIK PAO (THAI CHILI PASTE
  • 2 tablespoons oyster sauce
  • 1 tablespoon Thai Fish Sauce
  • 1 teaspoon toasted sesame oil
  • 18 ounces frozen precooked udon noodles, thawed
  • Kosher salt and freshly ground pepper
  • scallions, for garnish, chopped

Notes / Directions

  1. 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. 
  2. 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.
  3. Add the remaining 1 tablespoon of oil to the skillet. Add the jalapeños, 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.
  4. 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.

As far as mushrooms go, I have found that mushrooms can totally change the flavor of a dish. Choosing the right mushrooms is a point of personal preference and mood. That being said, experiment a bit.