Morels With Noodles & Fresh Peas

By kris_march

Ingredients

• 3 tablespoons butter
• 1 teaspoon minced garlic
• 1/2 small onion, thinly julienned
• 1/4 cup Shaoxing rice wine
• 2 cups sliced morels
• 1 cup fresh peas (about 1 pound unshelled)
• 1/2 cup vegetable stock or water
• 1 tablespoon fresh lemon juice
• 5 tablespoons low-sodium light soy sauce, or to taste
• 2 tablespoons vegetable oil
• 1 pound udon noodles, cooked al dente, rapidly cooled in ice water, and drained
• 4 cups young spinach leaves
• 3 tablespoons thinly sliced scallions

Details

Servings 2

Preparation

Step 1

Melt the butter in a saute pan; add the garlic and onion and saute over medium-high heat until the garlic is toasted and the onion is lightly caramelized. Deglaze the pan with rice wine.

Add the morels and peas; simmer for 55 minutes. Add the stock and simmer for 55 minutes longer, until the peas are tender. Add the lemon juice and soy sauce to taste. Set aside.

Heat another saute pan until smoking, then add the vegetable oil. Add the cooked and drained noodles and stir-fry over high for 1 minute.

Add the morel mixture and the spinach. Stir-fry over high heat until the noodles absorb the cooking liquid. Toss in the scallions.