Drunken Noodles


  • 8 ounces udon noodles
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 3 scallions trimmed and sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 jalapeño pepper, seeded and finely chopped
  • pinch cayenne
  • 5 cups vegetable broth
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • sea salt, to taste

Heat oil in a large pot over medium heat. Add mushrooms and scallions and let cook until mushrooms are soft and lightly browned. Add garlic, ginger, jalapeño, and cayenne; let cook for a few more minutes.

Add the broth and bring to a boil. Then add the noodles and boil for about 10 minutes.

Turn off the heat, stir in the vinegar and sesame oil. Season to taste with salt and serve.


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