15 MINUTE SPICY UDON AND VEGETABLE STIR FRY
My family and I enjoyed this delicious meal that was quick and easy to make. My omnivore husband actually had seconds even though there was no meat in it! I used vegetables that I had on hand because I did not feel like going to the grocery. Stir fries are a great way to clean out your refrigerator.
The recipe is by Jennifer at “Seasons and Suppers” recipe blog: 15 Minute Spicy Udon Stir Fry. Dr. John McDougall allows a small amount of sesame oil in recipes since the flavor is so distinctive, best I can tell about 1/4 teaspoon. I did not use any sesame oil rather added some tahini which is ground sesame seeds. Dr. McDougall also allows a small amount of brown sugar. Although when I first made this recipe several years ago I used some brown sugar, I now use date sugar which is healthier. With stir fries, exact measurements of your vegetables and noodles are not necessary, just keep the ratio to what you prefer.
15 MINUTE SPICY UDON AND VEGETABLE STIR FRY
Ingredients
Stir Fry:
1 Tbsp vegetable oil or other neutral cooking oil (I did not use any oil)
1/2 medium onion, sliced or diced
1 medium carrots, spiralized and chopped or grated
1 cup green onion, sliced diagonally, green part only (I used the entire green onion)
3 cups baby spinach (Didn’t have so added cauliflower and green beans which I had on hand)
14 oz soft vacuum-packed udon noodles (I used frozen noodles and used 35 oz since I added extra vegetables)
I also added sliced yellow bell pepper and edamame
Sauce: (I made a double batch)
1-2 teaspoons Sambal Oelek or Asian Chili Garlic Sauce/Sriracha (I used 1 tsp)
1/4 cup soy sauce (I used reduced sodium tamari)
2 teaspoon rice wine vinegar
1 teaspoon sesame oil (I did not use. I added 1/2 tsp tahini but you can leave it out)
2 Tablespoons brown sugar (I reduced to 1 TBSP)
2 cloves garlic, minced
1 Tablespoon fresh ginger, minced (I did not have so used 1/2 tsp ginger powder instead)
For garnish:
Sesame seeds
Additional sliced green onion
1/4 cup chopped parsley or cilantro
Instructions
Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok. (I used frozen noodles so soaked them first to defrost.)
In a large frying pan or wok, heat oil over medium-high heat until very hot. (I did not use oil rather dry sauteed the vegetables, adding a splash of water if wanted to stick.) Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so. (I added all my vegetables at once and cooked to desired softness.)
If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles or unsoaked noodles to the wok and cook, stirring, for 30 seconds or so. Stir fry a little longer if soaked, to cook off any extra water before adding the sauce. Add sauce and cook for another 30 seconds, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.
