My latest food cravings have been for any kind of ethnic noodle or rice bowl. The possibilities of different combinations are endless and they never seem to get old to me. Upon seeing this lovely recipe on One Tribe Gourmet, I knew I wanted to create my own for dinner.
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| Spicy Stir Fried Udon Noodles with Vegetables |
I didn't have every ingredient on hand for this recipe and wanted to customize my own, so I scrounged up what was available in my cupboards and fridge. If you keep plenty of noodles on hand, you can usually thrown in whatever veggies and form of protein you like.
Ingredients
1 pkg of Udon Noodles
Drizzle of Safflower Oil
2 Garlic Cloves, minced
1 inch of Ginger, minced
5 - 6 Shiitake Mushrooms, chopped
1/2 pkg of Firm Tofu, cubed
1 cup of Carrots
Handful of Bean Sprouts
1 small stalk of Bok Choy
1/2 - 1 cup of Corn (frozen or fresh)
3 to 4 teaspoons of Peanut Sauce
(I used House of Tsang Peanut Sauce but you can make your own)
- Prep all the veggies you want to use before starting. This will make the cooking process a lot easier and less rushed!
- Bring a pot of water to boil and throw in noodles (can use udon, soba, ramen, or even linguine).
- While the noodles are cooking, heat saffron oil in a skillet or wok.
- Sauté ginger and garlic for a few seconds.
- Add tofu, sauté this until slightly brown.
- Start tossing in veggies and peanut sauce in order of how long it takes to cook each one. (i.e. carrots first, bok choy last)
- Cook for 5-7 minutes, tossing gently.
- Drain noodles and rinse throughly. If you like you can add these to the stir fry mix as well.
- Cook for a few more minutes with noodles, then serve!
I made this for dinner last night and had tons of leftovers for lunch today. It was a great meal after a long, cold run, especially since I was so hungry and didn't feel like cooking! Do you have any delicious noodle bowls you love to make or pick up at a restaurant? If so, send me a link or comment on the best place to eat noodles in GR!
This looks great, Lainey! I've been craving inspiration of new things to cook with veggies lately, and this is something I'll try for sure. Is it weird to use olive oil instead of saffron oil? -- Jackie
ReplyDeleteOlive oil can most definitely be used! I edited this version, b/c I meant to write safflower oil (not saffron) instead, which is great for higher temperature cooking. Have a happy Tuesday! :)
ReplyDeleteOlive oil can most definitely be used! I edited this version, b/c I meant to write safflower oil (not saffron) instead, which is great for higher temperature cooking. Have a happy Tuesday! :)
ReplyDelete