Udon Noodles with Vegetables

Udon noodles is a Japanese wheat noodles eaten hot or cold as a soup, stir fry or a salad. It is rich in protein, fiber and nutrients. The chewy texture and somewhat neutral flavor of these noodles make it a great accompaniment to protein dishes like chicken or pork. You can buy fresh udon noodles, frozen or dried ones. Personally I like the fresh ones the best as they cook really quickly. Although udon noodles has a high carbohydrate content, the use of different vegetables make it a much healthier and fiber rich dish @sarchakra

Ingredients:

• 1 tablespoon peanut oil
• 1 tablespoon garlic, thinly sliced
• 1 teaspoon cracked black pepper
• 1 teaspoon red pepper flakes
• ¹/₂ cup broccoli florets
• ¹/₄ cup French beans, trimmed and cut into 1/2-inch pieces
• ¹/₂ can water chestnuts, drained and sliced
• ¹/₂ cup edamame
• ¹/₄ cup snow peas
• 1 red pepper, thinly sliced
• ¹/₄ cup cabbage, shredded
• ¹/₂ cup shiitake mushrooms, thinly sliced
• 1 tablespoon ginger
• 1 (14-ounce) package udon noodles
• 1 carrot, cut into matchsticks
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sriracha sauce
• 2 tablespoon sesame seeds

Method:

• Heat oil in a wok. Sauté garlic for a few seconds. Add black pepper and red pepper flakes.
• Stir fry broccoli, beans, peas, water chestnuts, edamame, snow peas, red peppers, cabbage, mushrooms and ginger.
• Add the noodles and keep stirring. Add in the carrots and stir in soy sauce, mirin and sriracha.
• Serve sprinkled with sesame seeds.