Spicy Udon Noodle Stir Fry
Ingredients
- Udon noodles, preferably fresh or frozen
- Homemade chili paste or any chili sauce of choice
- Coconut aminos
Vegetables
- 1 small zucchini
- 1 carrot
- 1 8 oz package of portabella mushrooms
- 2 scallions
- 1/2 cup shelled edamame
Preparation
Clean and cut vegetables and cook udon noodles according to package directions. Drain and rinse well.
Stir fry vegetables in batches and season them lightly with coconut aminos.
When using mushrooms, fry those first until browned, add a splash of coconut aminos, and set them aside. Then stir-fry the rest of your veggies, in my case carrots and zucchini, followed by shelled edamame and scallions.
Add mushrooms back to the pan, along with the cooked noodles and chili paste, and cook for another minute until heated through. If needed, add some extra liquid (noodle-cooking water or broth) to prevent sticking.
Top with more sliced scallion tops and enjoy!
