Recipe Details
Ingredients
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1(10 ounce) packagefresh udon noodles
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½teaspoonsesame oil, divided, or to taste
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2cupschopped broccoli
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½green bell pepper, cut into matchsticks
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2smallcarrots, cut into matchsticks, or to taste
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½zucchini, thinly sliced
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2tablespoonssoy sauce
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2tablespoonsmirin (Japanese sweet wine)
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1tablespoonchili-garlic sauce
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¾teaspoonminced ginger
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil.
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Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.
Cook’s Note
You can use any vegetables; I like adding bamboo shoots, bok choy, and onion. You can also add any protein.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories258 | |
% Daily Value * | |
Total Fat 2g |
2% |
Saturated Fat 0g |
1% |
Sodium 1069mg |
46% |
Total Carbohydrate 50g |
18% |
Dietary Fiber 3g |
9% |
Total Sugars 5g |
|
Protein 7g |
14% |
Vitamin C 56mg |
62% |
Calcium 46mg |
4% |
Iron 1mg |
7% |
Potassium 359mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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