This dish totally hit the spot for us tonight. I know that for a fact because my husband barely said one word while slurping up every last drop. It was simple to make too! Thanks Chef Chloe for this amazingly satisfying Asian noodle soup!
6 ounces dried udon noodles
2 tablespoons olive oil
8 ounces shiitake mushrooms, stemmed and sliced
3 scallions, trimmed and thinly sliced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1/4 jalapeno pepper, seeded and finely chopped
pinch of cayenne
5 cups vegetable broth
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1/4 cup cashews (toasted and roughly chopped) **I heated a saucepan over medium heat, added cashews, stirring frequently for a few minutes until toasted on both sides. Let cool and then chop)
chopped fresh cilantro, for garnish
Bring a large pot of heavily salted water to a boil. Add udon noodles and cook according to the package directions. Drain and set aside.
Meanwhile, heat oil in a large pot over medium-high heat. Add mushrooms and scallions and let cook until mushrooms are soft and lightly browned. Add garlic, ginger, jalapeño, and cayenne; let cook a few more minutes.
Add broth and bring to a boil. Add noddles, reduce heat to low and simmer, covered, for 10 minutes. Turn off heat and stir in vinegar and sesame oil. Season to taste with salt and garnish with chopped cashews and cilantro. Serve immediately.