portobello stirfry with udon

almost every week we have stirfry for dinner. so why isn't the stirfry category overloaded with recipes? the formula is too easy, too foolproof to post - a little meat + a lot of vegetables + sauce over rice (jason) or noodles (me). it's really easy, really fast, and you can throw in whatever meat and vegetables you have lying around (it's a great way to use up the last of the carrots/snow peas/mushrooms). and if you make double, it reheats really well for lunch the next day.

this version is essentially chicken & vegetable stirfry with soba noodles. except instead of chicken, we have portobello mushrooms. and udon instead of soba. and i forgot we had carrots, so i traded those for water chestnuts.

portobello stirfry with udon
adapted from steamy kitchen
15 minutes, serves 2

1 package udon noodles
2 portobello mushroom caps, gills removed, and thinly sliced
1 cup sugar snap peas
1 can water chestnuts, drained
2 tablespoons vegetable oil
2 cloves minced garlic
1 teaspoon cornstarch dissolved in 1 tablespoon water

for the marinade:
1 teaspoon soy sauce
1 teaspoon dry sherry
1/2 teaspoon corn starch

for the sauce:
2 tablespoons fish sauce
1 teaspoon dry sherry
1 tablespoon soy sauce
1/4 cup chicken broth (or water)

1. stir together the marinade. pour into a bowl and toss with the mushroom strips. marinate for 10 minutes, or while you finish prepping the rest of the ingredients.
2. stir together the sauce and set aside. start the water to cook the udon noodles. cook and drain according to directions on the package. do not rinse and set aside.
3. heat a large frying pan or wok over high heat and add the vegetable oil. add the mushrooms and cook until just starting to get soft and release their liquid.
4. add garlic to the pan and cook about thirty seconds, or until fragrant.
5. add the sauce, peas, and water chestnuts and stir to coat. add the dissolved cornstarch and cook 3-4 minutes until the sauce boils. stir in the noodles to coat in the sauce and serve.