As you maybe know by now I love udon noodles …and from what I can tell wheneve…

2 min read

As you maybe know by now I love udon noodles 😍…and from what I can tell whenever I post them, you seem to love them too! So here’s my current favorite recipe for a Sweet ‘n Spicy Udon Noodle and Vegetable Stir Fry. Happy Wednesday and happy cooking friends!

1 16 oz (450g) package of udon noodles (I use the frozen/refrigerated precooked kind)
3 cups mixed vegetables of choice (I used broccoli, mushrooms, rainbow carrots, shelled edamame, zucchini)
1 large shallot
3 garlic cloves
1/2 tbsp grated ginger
2-3 scallion
1 tbsp avocado oil for sautéing

2 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp brown sugar
1 tbsp chili paste (I used my homemade one. See spicy udon noodle post for the recipe)
1 tbsp vegetarian oyster sauce (optional)
1 tbsp rice vinegar

Pan fried tofu slices

(Makes 2 large servings)

Prepare all of your vegetables (clean/peel and cut them into small bite-sized pieces), slice shallot and scallions, mince garlic and grate ginger.
Prepare sauce by whisking together all ingredients until smooth, and bring water to a boil for the noodles.
Heat up oil in a large wok, add shallot, garlic and ginger, and fry for about a minute. Add remaining veggies and stir fry for a few minutes until firm to the bite, then add sauce and cook for another minute.
Add noodles to boiling water and cook for 1-2 minutes until heated through ( package directions for dry noodles).
Strain noodles, add them to the wok, and toss until evenly coated with the sauce.
Top with scallion and tofu (optional), and enjoy!

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