Healthy Recipe: Japanese Vegetable Udon Stir Fry2 min read
This delicious dish comes together in 20 minutes flat, making it the perfect meal for busy weeknights or quick weekend entertaining. Traditional fresh Japanese udon noodles, available in the refrigerator section of many supermarkets, make this dish authentic and super quick- you don’t even need to cook them! Tamari, a delicious gluten free substitute for soy sauce, and sesame oil, make a quick and flavorful sauce for whatever fresh vegetables you add. This recipe is vegan, but feel free to add some chicken, shrimp, or whatever other protein you like.
Total Time: 20 minutes
Serves: 2 as a main dish, or 4 as a side dish
- 1 tablespoon vegetable or coconut oil
- ½ medium yellow onion, peeled and diced
- 2 cloves garlic, minced
- 1 handful mushrooms (try cremini, baby Portobello, or shitake), quartered
- 1 handful broccoli florets, cut into small bite size pieces
- 1 handful shredded carrots
- 2-3 tablespoons tamari or soy sauce
- 1-2 tablespoons sesame oil
- 1 tablespoon honey or agave
- Red chili flakes, to taste (optional)
- 1 package fresh udon noodles, rinsed, drained, and separated
- In a large frying pan or wok, heat the vegetable oil over medium high heat. Add the onion, garlic, and mushrooms, and cook, stirring often, for 2-3 minutes until the onion begins to caramelize.
- Add the broccoli and carrots, along with the tamari, and cook for another 3-4 minutes, stirring often.
- Add the sesame oil, chili flaked, and udon noodles, and toss everything well to combine. Cook for another 3-4 minutes until all the vegetables are crisp-tender and the noodles have soaked up some sauce.
- Add more tamari or sesame oil to taste if needed, and enjoy!
Note: This makes great leftovers, and also tastes delicious cold! Feel free to add whatever vegetables you love or have on hand. Shredded cabbage, scallions, zucchini, and even some crispy tofu or chicken would taste delicious.