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Udon Noodles & Vegetables

Saucy udon noodle stir-fry with tender vegetables.


Stir-fries are wonderful when you need to come up with a fast and easy dinner option. The plump udon noodles in this recipe are a great backdrop for the tender vegetables coated in a savoury sauce. Your family is going to love this meal.


I really love stir-fries because they are so adaptable. If I don't happen to have bok choy or shitake mushrooms on hand, other vegetables (like broccoli, broccolini, etc. work just as well. I've often swapped out the bok choy for sugar snap peas, shaved carrot slices, etc., and even combined them all when in the mood.


The key to this recipe is the Chinese five-spice powder. If you don't have any on hand, it can be made at home with the right combination of spices. I have a recipe for Chinese five-spice, or you can pick it up at your local grocer, or on Amazon.

 

Ingredients

(Makes 2 servings)

  • 2 cups udon noodles

  • 2 tablespoons thick black bean soy sauce

  • 1 tablespoon honey

  • 1 clove garlic, minced

  • 1 teaspoon Chinese Five-Spice

  • 1/4 teaspoon ground black pepper

  • 4 baby bok choy, quartered

  • 1 sweet red bell pepper, deseeded and sliced

  • 1 tablespoon avocado oil

  • 1 cup shitake mushrooms, sliced

  • sesame seeds (optional)

 

Directions

In a medium pot, prepare the udon noodles as per package instructions. When done, drain and set aside. As the noodles cook begin preparing the sauce and vegetables.


In a medium mixing bowl, combine the soy sauce, honey, minced garlic, Chinese five-spice, and ground black pepper then set aside. Cut the bok choy into quarters and slice the bell pepper before combining with the sauce mixture and tossing to ensure the vegetables are well coated.


In a wok or sauté pan over medium-high heat, add the oil. Once the oil is hot, add the shitake mushrooms, stirring continuously until they are cooked and begin to brown. Remove the mushrooms using a slotted spoon and set aside.


To the hot wok/pan add the vegetables and sauce. Stir-fry for 4 to 5 minutes until the bok choy is bright green and the bell pepper has started to soften but is still somewhat crisp. Add the mushrooms and drained udon noodles to the wok/pan and combine well. Cook for a minute or two to heat thoroughly before serving. Optional: garnish bowls with a sprinkling of sesame seeds.

 
 

Nutritional Information Per Serving:

total calories = 281.5 | total fat = 8.91g | saturated fat = 1.14g | cholesterol = 0mg | sodium = 552.5mg | net carbohydrates = 37.75g | dietary fibre = 4.82g | sugars = 14.64g | protein = 9.64g

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