Vegetable Udon Stir Fry (Veggie Yaki Udon)

Ingredients

• Egg noodles

  Dry, enriched

  12 oz or 340g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Sweet, raw

  ½ onion or 166g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Carrots

  Raw

  ½ cup strips or slices or 61g

• Peas

  Edible-podded, raw

  ½ cup, chopped or 49g

Directions

1. Combine the sauce ingredients in a small bowl. Stir well and set aside.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and fry until fragrant, about 1 minute.
3. Add the onion, bell pepper, carrot, snow peas, and water chestnuts. Cook and stir for another 30 seconds, until the veggies just start to turn tender.
4. Add the noodles over the vegetables, followed by 2 tablespoons of water. Gently break apart the noodles using a pair of chopsticks (or a pair of tongs) while the water cooks off. Then add the remaining tablespoon of oil and stir everything together.
5. Pour the sauce over the vegetables and noodles. Stir and mix until the noodles and vegetables are evenly coated. Cook for another minute until the vegetables are cooked through but remain crisp. Taste the noodles carefully, add a pinch of salt to your taste if needed.
6. Serve hot as a main or side dish.
7. Recipe by: Maggie Zhu (source: https://omnivorescookbook.com/vegetable-udon-stir-fry/)

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