Delicious Udon Noodle Stir-Fry with Vegetables
Ingredients
- 3/4 package udon noodles
- 1 tsp avocado oil
- 1/2 onion
- 1.5 bell peppers
- lots of cilantro for garnish
- red chili flakes for garnish
- lime juice for garnish
Sauce
- 1/4 cup tamari
- 1/4 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tablespoon pure cane sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tsp sriracha
- 1 tsp cornstarch and 2 tsp water for slurry
Preparation
Cook the udon noodles according to package instructions.
In a bowl, whisk together the sauce: 1/4 cup tamari, 1/4 tsp ground ginger, 1 tsp garlic powder, 1/2 tablespoon pure cane sugar, 1 tablespoon sesame oil, 1 tablespoon rice wine vinegar, 1 tsp sriracha, and a slurry made with 1 tsp cornstarch and 2 tsp water.
In a large pan, add 1 tsp avocado oil over medium heat.
Add the onion and cook for 5 minutes to soften.
Add the bell peppers and cook for another 3 to 5 minutes until crisp-tender.
Push the vegetables to the side, add the sauce to the pan, and let it gently bubble to thicken for 1 to 2 minutes.
Stir the sauce with the vegetables, then add the cooked noodles, and toss to coat the noodles in the sauce.
Serve with garnishes: lots of cilantro, red chili flakes, and lime juice.
