Enjoy a meatless meal tonight with this Japanese Udon Noodle Vegetable Stir Fry that takes less than 30 minutes to throw together.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 4
Author: Garnish and Glaze
Ingredients
1tablespoonsesame oil
2zucchini, sliced and halved
1/2sweet onion, thinly sliced
1red bell pepper
2cupssliced cabbage
1 1/2cupscooked corn, 3 ears grilled or 1-15 ounce can roasted corn
3clovesgarlic, minced
1tablespoonfresh ginger, minced
3tablespoonssoy sauce
1/4cupvegetable broth
2tablespoonsmirin*
2teaspoonssriracha
114 ounce package precooked Udon noodles**
1/4cupgreen onions, chopped
Instructions
Heat oil in a large skillet over medium heat.
Add the zucchini and onion and cook for 3 minutes and then add the pepper and cook another 2 minutes.
Add the cabbage and cook for 2 more minutes or until slightly wilted. Mix in the corn and then push everything to the edges. Add the garlic and ginger to the middle of the pan and drizzle with 1 more teaspoon oil and cook for another minute while pushing it around.
Add the soy sauce, broth, mirin, sriracha, and noodles. Toss it all together and cook for 1-2 minutes. Serve topped with green onions.
Notes
*Mirin substitute= 2 tablespoons rice wine vinegar or dry white wine + 1 teaspoon sugar. **If you can't find precooked Udon noodles, just prepare according to package and then add the noodles. You can usually find them in the international aisle.