Udon Noodle Pot
Noodle bars are bubbling up all over the place. With a stockpot and a few signature ingredients, your kitchen could be next.

12 ounces Udon noodles, dried or fresh
Salt
1 tablespoon hot sesame oil
1 tablespoon peanut oil
1/2 pound sweet Italian sausage, removed from casing and rolled into ½-inch balls
1 cup shitake mushrooms, thinly sliced
1 ½ cups sugar snap peas
2 bunches baby bok choy, thinly sliced
4-6 scallions, thinly sliced, whites and greens separated
2 cloves garlic, minced
¼ cup low-sodium soy sauce
¼ cup mirin
3 cups prepared Dashi broth (or seafood broth)
8 ounces small (31-36 count) peeled, deveined shrimp

1. Cook udon in a large pot of boiling salted water, according to package directions. Drain noodles and toss with hot sesame oil, in the colander.

2. In the same pot, heat peanut oil over medium-high heat; add sausage meatballs and cook, turning, until golden on all sides. Add mushrooms, snap peas, shredded bok choy, scallion greens and garlic and cook, stirring (once in awhile), until vegetables are beginning to brown. Add the soy sauce and mirin, and cook 30 seconds more, before adding the broth. Bring to a simmer, add the shrimp and cook-through, 2-3 minutes.

3. Stir Udon back into the pot and continue cooking until noodles are reheated. Garnish with scallion whites.

Left to clean: One stock pot, one colander, one liquid measuring cup, one dry measuring cup, one measuring spoon, one cutting board and one knife.

Tip: Clean as you go. Rinse and reuse equipment as you’re cooking, instead of reaching for the clean stuff.

Next recipe: Sunday Supper