Vegan Udon Noodles

• servings: 4 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

4 cups udon noodles

2 cups broccoli (florets)

2 cups mushrooms (sliced)

1 cup carrots (match sticks)

1 cup bell pepper (diced)

2 tablespoons cooking oil (sesame oil for more flavor)

1 teaspoon fresh ginger (grated (loosely packed)

2 teaspoons garlic (grated (from 3 cloves)

1/2 cup low-sodium vegetable broth (or water)

4 tablespoons low-sodium soy sauce (or GF Tamari or Bragg's Liquid Aminos)

2 tablespoons packed light brown sugar (or other sweetener of choice)

1 tablespoons cornstarch

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for a hint of spice)

Directions

Wash and cut broccoli, carrots, bell peppers, mushrooms, or any other veggies that you want to use into bite-sized pieces and set aside.

Cook the yaki udon noodles according to package directions. (This usually allows them to soak in hot water for about 3 minutes.)

Combine all stir-fry sauce ingredients in a bowl (or large measuring cup), stir well, and set aside.

Place a large skillet or wok over medium heat, add 2 Tbsp of oil allow it to heat for about 1 minute, then add the chopped veggies, and sauté for about 3 minutes until tender.

Add the hot cooked udon noodles to the veggies. Then stir up the stir-fry sauce again (to ensure the starch is evenly distributed) and pour it over the noodles and vegetables.

Stir constantly for about 1-2 more minutes until the sauce thickens and coats the veggies and noodles. Serve hot.

Nutrition

• Serving Size: 2 cups
• Calories: 561 kcal
• Total Fat: 11 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.03 g
• Sodium: 2040 mg
• Total Carbohydrate: 99 g
• Dietary Fiber: 10 g
• Total Sugars: 21 g
• Protein: 23 g