Spicy Udon Noodles
2.5 oz Udon Noodles
3 Tbsp sesame oil
2 tsp garlic minced
4 cups assorted veggies (1/2 yellow squash, red pepper, onion, cherry tomatoes, mushrooms…whatever you have in the garden or fridge that you’d like to add. Just gauge the ratio of veggies to noodles as you cook the noodles.)
2 tsp rice vinegar
1 Tbsp Sriacha or Tabasco (…a little less if you don’t want too spicy)
1-2 Tbsp soy sauce
Boil noodles per package instructions. They usually come banded, so use 1 – 1.5 or check serving size and gauge the 2.5 oz. When tender, drain.
In separate small bowl, mix rice vinegar, sriacha, soy sauce
In large frying pan, add sesame oil; saute garlic and veggies until tender
Low heat, add sauce mixture to veggies
Toss in noodles
I typically add more soy sauce upon serving depending on creaminess and taste
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