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Udon Noodles with Broccoli and Peppers
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Prep Time:
10 minutes
Total Time:
20 minutes
Delicious Japanese-style udon noodles with crunchy veggies, a perfect go-to dish. Feel free to substitute spaghetti if needed.
Ingredients:
  • 8 oz uncooked udon noodles
  • 2 teaspoons hot chili or toasted sesame oil
  • 2 cups fresh broccoli florets or frozen organic broccoli florets (thawed)
  • 1 red or green bell pepper, thinly sliced
  • 2 medium carrots, cut into matchsticks
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 cup organic or reduced sodium vegetable broth
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon grated gingerroot
Instructions:
  • Prepare and cook noodles according to package instructions. Drain well.
  • In a large skillet over medium-high heat, sizzle the oil and add in the broccoli, bell pepper, carrots, and water chestnuts. Stir and sauté for 3 minutes until the veggies are tender-crisp.
  • Combine broth, soy sauce, vinegar, garlic, ginger, and cornstarch in a small bowl. Pour the mixture into the skillet and cook while stirring constantly for about 2 minutes or until it thickens.
  • Transfer the noodles to a serving bowl and generously coat them with the flavorful vegetable mixture.

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