This super-simple, rich, and healthy vegetable udon comes together in just one pot in only 15 minutes - perfect for a busy weeknight. {Vegan-adaptable}
882 kcal
/serving
5 min
Serves
2
Easy
Asian
Vegetarian
Ingredients
- 12 oz Annie Chun’s Organic Udon Noodles
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tbsp soy sauce
- 1 tsp Shaoxing wine (or dry sherry)
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tbsp peanut oil (or vegetable oil)
- 2 cloves garlic , minced
- 1/2 onion , diced
- 1 bell pepper , sliced
- 1/2 cup carrot , cut into matchsticks
- 1/2 cup snow peas , sliced
- 1 can (5 oz) water chestnuts , sliced
Preparation
Not specified
Cooking
- Combine the sauce ingredients in a small bowl.
- Stir well and set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Add the garlic and fry until fragrant, about 1 minute.
- 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.
- 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.
- 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.
- Serve hot as a main or side dish.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
882
Calories
25.6g
Protein
22% DV
151.8g
Carbs
52% DV
18.8g
Fat
24% DV
10.6g
Fiber
28% DV
14.7g
Sugars
727mg
Sodium
48% DV
| Health Labels | Pescatarian Dairy Free Egg Free Milk Free Tree Nut Free Fish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Lupine Free |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
