Udon noodles are by far my favorite noodles. I love the texture and prefer udon noodles to thinner noodles, or rice noodles. For this recipe, you can experiment with adding different veggies. Make a larger batch to save time on your weekly meal prep!
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 people
What You'll Need
Udon noodles of choice (I use Fortune Udon Noodles)
1-2 cups of broccoli (florets)
2-3 small carrots
1 yellow or white onion
1 green pepper
Sesame seeds (black or white)
Stir-fry sauce of choice (try out Mic's Stir-Fry Sauce!)
Cooking Instructions
Cook udon noodles based on the instructions on the package.
While the udon noodles are cooking, chop your peppers, onion, broccoli, and carrots.
Prepare a large skillet with neutral oil.
Cook your onions on the skillet until they are translucent, this should take about 3 minutes.
Add in your broccoli, carrots, and green pepper. Cook until all your veggies are to your preferred texture.
Add your noodles to your veggie mixture. Top with sauce and cook for a few minutes (just long enough for the sauce to thicken and coat everything).
Best when served hot. You can store this meal in an airtight container in the fridge for 3-4 days.
Tips!
You can double this recipe to make lunch/dinner for the week.
Make sure you read the package on your udon noodles. Some udon noodles are not vegan, and others are but the sauce packet is not vegan.
You can opt to add the sauce on top of everything, instead of cooking the sauce, veggies, and noodles together in the pan.
One way to make this dish your own is to experiment with different veggie combinations and create your own sauce recipe. Soy sauce is always my go to for any sauce base. Just make sure you purchase the low-sodium brand at your local grocery store.
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