cleaning out the pantry, freezer, and refrigerator

It was time to do some cleaning out in the kitchen to make room for meals that I have been freezing in preparation for the baby to arrive next month. A while back, my husband picked up Udon noodles at the store and they have been sitting in the pantry just waiting to be used. I enjoy lo mein, but had never attempted to make it myself. I also had a steak in the freezer that needed to be used, along with some fresh cut vegetables in the refrigerator. So, by changing this recipe a bit, I cleaned out some space and ended up with a good meal! (The main thing I changed was omitting the mushrooms and replacing it with cut up carrots and sugar snap peas.)

Pan-fried Udon Noodles with Beef, Broccoli and Shiitakes (or mixed vegetables of your choice)

1 package dried udon noodles (usually sold in 8.8 oz packages)
10 ounces chuck steak, sliced for stir-frying
2 tsp cornstarch
¼ cup + 1 tbs mirin (keep divided)

3 Tbls regular soy sauce
2 tsp sugar (more to taste)
2 cloves garlic, minced
1 Tbls minced ginger
½ pound broccoli, cut for stir-frying
1 ounce dried shitake mushrooms (omitted)
1 tbs sesame seeds, toasted

If using dried noodles, boil them first for about 3 or 4 minutes less than indicated on the package. You’ll cook them further when you stir-fry them. Drain and rinse them with cold water. Allow them to drain well and toss them with a little oil if you aren’t ready to us them right away. Soak the mushrooms in boiling water until they soften up. Squeeze them dry and set aside until needed. In a small bowl, combine the sliced beef, cornstarch and 1 tbs mirin. Mix well and allow to marinate for 10 minutes or so while you prepare the other ingredients.Make the sauce by combining the remaining mirin, tamari and sugar. Stir well to dissolve the sugar. Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 tbs oil. When it gets really hot, throw in the marinating meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done! To serve, sprinkle with the toasted sesame seeds. Serves 4.