Recipe
Udon Noodle Stir-Fry for When You Are in a Food Rut
Do you have a some vegetables lingering in your fridge, and you are not sure what to do with them? Have you eaten every salad combination possible? Change up how you deal with left-over vegetables by making this simple and quick udon noodle stir-fry! Pick up a package of frozen udon noodles during your next trip to the grocery store. These noodles are a great addition to stir fry dishes and simple broth-based soups.
Leftovers are a great time-saver for when you are too busy to prepare a meal from scratch. Making a bigger portion of this recipe and saving the rest in your fridge will come in handy during a busy week.
Veggie Udon Stir-Fry
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Servings: 2
Ingredients
- 500 grams frozen udon noodles
- 1/3 cup shredded carrots
- 1/3 cup brown beech shimeji mushrooms
- 1/4 cup edamame beans
- 1/2 cup bell pepper strips
- 1/2 cup bean sprouts
- 25 ml minced garlic
- 25 ml chopped ginger
- 5 ml granulated sugar
- 75 ml soy sauce
- 15 ml rice wine vinegar
- 15 ml sesame oil
- 15 ml cooking or vegetable oil
- chopped green onion cilantro or sesame seeds to garnish
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If you would like some spice, add in a heaping teaspoon of sambal oelek or sriracha to amp up the flavour. The great thing about stir-fry dishes are that you can add any ingredient to the pan. Try making this recipe with different vegetables and proteins. For instance, pan-fried firm tofu makes for a great source of protein and shredded purple cabbage adds some crunch and vibrant colour to the dish.