The Changing Face of Dinner Udon Noodle Style

I had a plan.   Use udon noodles, beet greens and shrimp (What... you don't see any shrimp?) for a quick pasta dinner that fulfilled two purposes.... 1.  doesn't heat up the kitchen; 2.  is a contribution for Presto Pasta Night, this week hosted by Simona of Briciole.... for the seventh time, no less!  But things conspired against me.

I didn't get into the kitchen until almost 7pm, which is late for me.  We're usually on dessert or totally done by then.  And by the time I had done defrosting and peeling the shrimp and washing and chopping the beet greens it was almost 7:30.  In my world, that means no time to hunt for ingredients, or follow a recipe... even a quick one.

So dinner was the quickest stir fry ever - a little olive oil, some sliced mushrooms, a chopped onion and a dash or two of balsamic vinegar.   Since my Honey thought it looked like an appetizer rather than a full dinner (he wasn't wrong - no rice, or pasta, or even a salad), we tore into a baguette to sop up the very tasty "sauce" and called it a day.

In the meantime, I still had a craving for my original idea.  So I whipped up the peanut sauce and soaked the Chinese dried Shitaki mushrooms overnight.  All that so there would be no excuses for the next night.

Even after an eventful afternoon of many "adventures" with my grandsons and the temperature still oppressive, I was able to quickly whip up this dish which was so good my daughter said she had "drink" the last of the sauce.

Thai-style Chicken and Mushroom Udon Stir Fry

And the greens... Swiss chard from my princess's garden.  Ridiculous that sometimes it takes two days for a quick stir fry.  Funny how life makes that true all too often.

If you have a quick... or slow pasta dish, please share with Presto Pasta Nights.  Just write about it, mention and link to Presto Pasta Nights and Briciole by tonight.  Send your entries to simosite (at) mac (dot)com and cc  ruth (at) 4everykitchen (dot) com