Easy Chinese Fried Noodles

Ingredients

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• ¼ cup oyster sauce
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• 3 tablespoons soy sauce
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• 2 tablespoons mirin
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• 1 tablespoon unseasoned rice vinegar
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• 2 teaspoons Worcestershire sauce
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• 2 teaspoons toasted sesame oil
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• 1 teaspoon packed light brown sugar
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• 1 teaspoon Sriracha sauce
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• 1 medium garlic, grated
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• 1 medium (5-oz.) bunch scallions
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• 2 tablespoons canola oil
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• 12 ounces sliced mixed wild mushrooms (such as cremini, oyster, and shiitake) (about 6 cups)
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• 2 medium heads baby bok choy, thinly sliced
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• 1 (10 ounce) package carrots, cut into match-stick size pieces
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• ½ cup water, divided
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• 1 (14 ounce) package pre-cooked udon noodles (such as KA-ME)
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• Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake seasoning
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Instructions

1. 1
   Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
2. 2
   Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
3. 3
   Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately.