Vegetable Udon Stir Fry

• Vegan

• Produce

  • 150 g Broccoli florets
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 2 Green onions
  • 150 g Shiitake mushrooms, fresh

• Condiments

  • 1/4 cup Soy sauce

• Pasta & Grains

  • 400 g Udon noodles, fresh

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tbsp Cornstarch
  • 1/2 Red pepper
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Oil
  • 2 tbsp Rice vinegar

• Liquids

  • 2 tbsp Water

Found on cilantroandcitronella.com

Description

Ingredients

• 400 grams (14 oz) of fresh udon noodles
• 1 tablespoon oil
• 2 cloves of garlic, minced
• 1 tablespoon minced ginger
• 2 green onions, sliced and whites separated from greens
• 150 grams (5 oz) broccoli florets
• 150 grams (5 oz) fresh shiitake mushrooms, sliced
• Half a red pepper, sliced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons water, plus more as needed for steaming the veggies
• 1 tablespoon cornstarch
• Sesame seeds, for garnish

Directions

• Soak the noodles in a pot of hot water for just a couple of minutes until they separate. Drain and set aside.
• Combine the soy sauce, rice vinegar, brown sugar, 2 tbs water and cornstarch in a small bowl and set aside.
• Heat a wok or large pan over medium-high heat and add the oil, garlic, ginger and white parts of the green onions. Fry, stirring continuously, until transparent and fragrant.
• Add the broccoli, mushrooms and red pepper. Add about 3 tablespoons of water to the pan to allow the veggies steam while stirring continuously. Once the water has evaporated, test the veggies and see if they are done to your liking. If not, add a bit more water and continue stir-frying.
• Add the noodles, give the sauce a stir in the bowl and pour it over. Mix well and allow to simmer until the sauce thickens - just a minute or two. Serve and sprinkle over the green onion greens and sesame seeds.