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Lazy Saturday Veggie Udon Stir-fry

August 17, 2013

I've been busy with a bunch of projects that have kept me stuck to the computer all morning, and by lunch I was bleary-eyed and under-motivated to cook.

Puttering around the kitchen, I noticed that my latest batch of sprouts in my BioSnacky Sprouter were ready to be harvested, especially the quick-sprouting mung beans (or bean sprouts, which are also available in most grocery stores).

 


Minutes later, I was chopping up a random rainbow of veggies and pulling out a bottle of Teryaki sauce and package of Udon noodles for an impromptu stir-fry. I grab a few packages of Udon from the International aisle in the grocery store every now and again, they are ridiculously cheap, live in the cupboard, and make a great stir-fry base in a hurry.

Lazy Saturday Veggie Udon Stir-Fry

Serves two

1 package of Udon noodles

1-2 tablespoons Teryaki sauce

A varierty of vegetables, chopped into bite-sized pieces - My stir-fry had 1/2 a red onion, 3 celery stalks, one yellow pepper, 2 carrots and two cups of bean sprouts.

1-2 tablespoons vegetable or olive oil

1 tablespoon sesame seeds

Start by getting a small pot of water boiling to cook your Udon, and get a large frying pan on high heat to get hot for searing your vegetables.

Add a tablespoon of oil to your pan, and str-fry your vegetables, stirring and tossing to keep them from burning. Add your sesame seeds halfway through cooking to toast them a little as the veggies fry.

When your water is boiling, cook your Udon noodles as directed on the package (approximately 3-4 minutes), then drain.

Move your veggies to one side of the pan and reduce the heat to medium, add a little bit of oil to the other side, then fry the Udon noodles in one side of the pan for 2 minutes to give them a little extra colour and flavour.


Add the Teryaki sauce and bean sprouts and toss in the pan until everything is evenly coated.

Serve hot with an extra sprinkling of sesame seeds.

Devour.

 

 

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