Sweet and Spicy Udon Vegetable Stir Fry
Ingredients
- 1 16 oz (450g) package of udon noodles (frozen or refrigerated precooked)
- 3 cups mixed vegetables of choice (e.g., broccoli, mushrooms, rainbow carrots, shelled edamame, zucchini)
- 1 large shallot
- 3 garlic cloves
- 1/2 tbsp grated ginger
- 2-3 scallions
- 1 tbsp avocado oil for sautéing
Sauce
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp brown sugar
- 1 tbsp chili paste (or sambal oelek or sriracha)
- 1 tbsp vegetarian oyster sauce
- 1 tbsp rice vinegar
Optional additions
- Pan fried tofu slices (seasoned with coconut aminos or stir-fry sauce)
Preparation
Prepare all vegetables by cleaning, peeling, and cutting them into small bite-size pieces. Slice shallot and scallions, mince garlic, and grate ginger.
Prepare the sauce by whisking together all sauce ingredients until smooth, and bring water to a boil for the noodles.
Heat up oil in a large wok, add shallot, garlic, and ginger, and fry for about a minute.
Add the remaining vegetables and stir fry for a few minutes, then add the sauce and cook for another minute.
Add noodles to the boiling water and cook for 1-2 minutes until heated through, following package directions if using dry noodles.
Strain the noodles, add them to the wok, and toss until evenly coated with the sauce.
Top with scallions and optional tofu, and serve.
