Udon Noodles with Soy Curls and Vegetables
Ingredients
- 4 servings soy curls re-hydrated*
- ~ 9 oz udon noodles
- 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
Sauce
- 6 tbsp reduced sodium soy sauce
- 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
Rehydrate the soy curls according to package instructions.
Add the sesame oil to a large pan and cook the rehydrated soy curls on medium heat for 5 minutes, stirring occasionally.
Chop the onion, garlic, bell pepper, and zucchini.
Add the chopped onion and garlic to the pan and cook for 2 minutes.
Add the chopped bell pepper and zucchini to the pan, stir, and cook for another 2 minutes.
Cook and drain the udon noodles according to package directions.
In a bowl, whisk together all the sauce ingredients until well combined.
Add the sauce to the pan with the soy curls and vegetables, stir, and allow it to bubble for a minute to thicken.
Add the cooked noodles to the pan and stir to combine.
Serve the dish.
Tips
Top with sesame seeds and more chili garlic sauce if you like it spicy.
