Description
A delightful vegan dish where chewy udon noodles are stir-fried with fresh vegetables, creating a vibrant and satisfying meal.
Ingredients
Scale
- 200g udon noodles
- 1 tablespoon vegetable oil
- 1 carrot, julienned
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Cook the udon noodles according to package instructions and set aside. Rinse in cold water to avoid stickiness.
- In a large pan or wok, heat the vegetable oil over medium-high heat.
- Add the carrot, bell pepper, and broccoli; stir-fry for about 5 minutes until tender but still crisp.
- Add the cooked udon noodles to the pan. Toss gently to mix with the veggies and heat through.
- In a small bowl, mix the soy sauce, mirin, and sesame oil. Pour over the noodles and vegetables, stirring to coat evenly.
- Season with salt and pepper to taste, adjusting as necessary.
- Serve hot, garnished with green onions and sesame seeds.
Notes
For leftovers, store in an airtight container in the fridge for 2-3 days. Can be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg