Stir-Fried Udon with Pork and Shrimp

• Salt and black pepper to taste
• 3/4 pound udon noodles
• 1/4 cup peanut or neutral oil, like corn or grapeseed
• 10 scallions, trimmed and roughly chopped
• 1/2 pound shrimp, peeled and chopped
• 1/2 pound finely chopped boneless pork
• 10 shiitake mushrooms, stems removed and discarded (or reserved for stock), caps sliced
• 1 cup bean sprouts
• 1/2 cup chicken or vegetable stock, preferably homemade (page 160 or 162), or noodle-cooking liquid
• 1/4 cup good-quality soy sauce, or more to taste
• 1/4 cup bonito flakes, optional

1. Bring a large pot of water to a boil and add salt.
2. Meanwhile, prepare the other ingredients.
3. Cook the noodles in the boiling water until just tender but not at all mushy.
4. Drain, reserving some of the cooking liquid if you have no stock.
5. Rinse and drain again.
6. Put half the oil in a large skillet or wok, preferably nonstick, over medium-high heat.
7. A minute later, add the scallions and cook, stirring, until they begin to wilt, less than a minute.
8. Remove with a slotted spoon.
9. Add the shrimp and pork and cook, stirring, until the shrimp turn pink and the pork loses its color, 3 or 4 minutes.
10. Remove with a slotted spoon and add to the scallions.
11. Add the remaining oil to the skillet, followed by the shiitakes.
12. When they begin to wilt, after about 5 minutes, add the bean sprouts and noodles.
13. Turn the heat to high and toss a few times, then add the cooked ingredients and toss to blend.
14. Add the stock and soy sauce, then taste and adjust the seasoning.
15. Serve in bowls or on plates garnished, if you like, with the bonito.

salt, udon noodles, peanut, scallions, shrimp, boneless pork, shiitake mushrooms, bean sprouts, chicken, soy sauce, bonito flakes

Taken from www.epicurious.com/recipes/food/views/stir-fried-udon-with-pork-and-shrimp-385905 (may not work)