master

Tender and delightfully chewy, udon noodles are at the heart of tonight's flavorful, Japanese-inspired dish. We're tossing them with sautéed mushrooms, celery and carrots, for a hearty accompaniment to pan-seared catfish. A sprinkling of smoked and crumbled dulse—a type of red seaweed with a deliciously savory flavor—makes for a gourmet garnish.

Ethan Mick

with Udon Noodles, Mushrooms & Carrots

Seared Catfish

Catfish Fillets

Fresh Udon Noodles

White Button Mushrooms

Scallions

Celery

Yakiniku Sauce

1-Inch Piece Ginger

Smoked Dulse

Carrots

Ingredients

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel the carrots and thinly slice into rounds. [Thinly slice the celery on an angle.](#) [Peel and finely chop the ginger.](#) [Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.](#)

Prepare the ingredients:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the **mushrooms** and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the **carrots**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Cook the mushrooms & carrots:

Add the **celery**, **ginger** and **white bottoms of the scallions** to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Add the aromatics:

Add the **noodles** (carefully separating with your hands before adding), **yakiniku sauce** and **1 cup of water** to the pan; season with salt and pepper.Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the liquid is slightly thickened. Remove from heat and season with salt and pepper to taste.

Add the noodles:

Pat the **catfish fillets** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side, or until lightly browned. Flip the fillets and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Cook the catfish:

Divide the **cooked** **noodles and vegetables** between 2 dishes. Top with the **cooked catfish** **fillets**. Garnish with the **smoked dulse** and **green** **tops** **of** **the** **scallions**. Enjoy!