Vegan Udon with Veggies and Soy Curls
Ingredients
- 4 servings soy curls, re-hydrated
- 4 servings noodles (Used 2 7.23 oz. packages pre-cooked udon noodles, discarding flavor packet)
- 1/4 bell pepper, thinly sliced
- 1/2 large zucchini, chopped
- 1/4 red onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp toasted sesame oil for cooking the above
Sauce
- 6 tbsp soy sauce or sub tamari
- 2 tbsp agave
- 2 tbsp mirin
- 1 1/2 tbsp ginger paste
- 1 tsp garlic powder
- 1 tbsp chili garlic sauce
- 4 tsp toasted sesame oil
- 1/4 cup water
- 1 tbsp cornstarch + 2 tbsp water to dissolve
Preparation
Add the sesame oil to a large pan, cook re-hydrated soy curls on medium heat for 5 minutes, stirring every so often.
Meanwhile, chop onion, garlic, peppers and zucchini. Add onion and garlic to pan, cook for 2 min, then add peppers and zucchini. Stir, cook another 2 min.
While veggies are cooking, cook and drain noodles according to package directions, and whisk together sauce in a bowl.
Add sauce to pan with soy curls and veggies, stir, allow to bubble for a minute to thicken, then add cooked noodles. Stir and serve, top with sesame seeds and more chili garlic sauce if you like it spicy!
Tips
Use whatever veggies you have on hand for this dish.
You can substitute with your choice of noodles.
