Thursday, May 7, 2009
Quick and Easy Vegetable Stir Fry with Udon Noodles
Last night, I was planning on making udon noodle soup when I returned home from work. As the workday was coming to an end, however, I realized that I had forgotten to prepare the vegan dashi (the soup base) in the morning. Darn. Can't make udon noodle soup without the dashi.
Driving home from work that day, I decided to stop by the grocery store to pick up a head of cabbage, a red bell pepper, and some shiitake mushrooms (my new favorite ingredient), so that I could make a simple vegetable stir fry with udon noodles.
A healthy (vegan) and delicious dinner was on the table in about 15 minutes from the moment I walked through my front door.
Vegetable Stir Fry with Udon Noodles
Serves approximately 4
3 bundles udon noodles (see photo below)
1 large red bell pepper
1 cup frozen shelled edamame
2 cups chopped cabbage
3/4 pound shiitake mushrooms, stems removed, and roughly chopped
1/2 cup vegetable broth
2 tablespoons soy sauce
3 carrots, thinly sliced
2 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon finely chopped ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon sesame chili oil (Chinese chili, or even red pepper flakes, may also be used)
5 green onions, sliced in half lengthwise, and cut into 2-inch lengths, for garnishing
Bring a pot of water to a boil and cook the udon noodles according to the directions on the package. When the noodles are done cooking, drain them, rinse them thoroughly under cold water, and set them aside.
Heat the canola oil in a large skillet over medium-high heat. Add the cabbage, mushrooms, bell peppers, carrots, edamame, garlic, and ginger. Saute the vegetables until they become crisp tender, about 5 minutes.
Stir in the vegetable broth, soy sauce, and sesame chili oil. Continue cooking for another minute or so. Toss the udon noodles in the skillet until they are warmed through. Garnish with the green onions and serve.