Ingredients
Scale
2.5 cups of chopped veggies (I used here asparagus, kale, snow peas, scallions and edamame)
300 g/10 oz pre-cooked udon noodles
1 tbsp soy sauce
1 tbsp mushroom sauce
1 tsp maple syrup
1 lime, juice
1 tsp sesame oil (optional)
2 cloves of garlic, minced
1 tsp freshly grated ginger
1 tsp toasted sesame seeds
salt, pepper
Instructions
- Start by preparing sauce. In a small bowl whisk together soy sauce, mushroom sauce, maple syrup, lime juice, sesame oil, if using, minced garlic, grated ginger, and sesame seeds.
- Heat up a large skillet or wok over medium-high heat. Add veggies, and cook for 2-4 minutes, stirring occasionally, until they soften but still have a crunch. Add 1-2 tablespoons of vegetable broth or water at a time to prevent sticking (or use vegetable oil if you prefer).
- Add udon noodles and cook on for a minute, stirring to break up noodles. Add sauce, and cook for another minutes, just until everything is heated, and sauce slightly thickens. Season with salt and pepper, if needed.
- To serve portion noodles into bowls and top with additional sesame seeds, or other toppings of your choice. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins