Udon Stir Fry with Vegetables
This cabbage & udon noodle stir fry recipe is a quick and easy meal: great for lunch or dinner! Loaded with vegetables in a delicious sauce. Better than Chinese takeout (and healthier too)
Ingredients
- 8 ounces udon noodles
- 1 tablespoon peanut oil or other light oil
- 1 teaspoon light sesame oil
- 3 cups shredded napa cabbage about 1/2 large head cabbage
- 1 cup bean sprouts
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha
- 3 green onions sliced
Instructions
- Bring a large pot of water to a boil, and cook the udon noodles according to package instructions. Drain and set aside.
- In a wok, heat the peanut oil and sesame oil I've medium heat. Add the shredded cabbage and cook on high for about 5 minutes until it begins to wilt.
- Add the soy sauce, rice vinegar, chili sauce and the cooked udon noodles to the wok. Toss until well combined, and the noodles are coated in sauce.
- Top with chopped green onion, and enjoy!
Notes
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Calories: 252kcalCarbohydrates: 41gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 786mgPotassium: 210mgFiber: 4gSugar: 6gVitamin A: 332IUVitamin C: 23mgCalcium: 65mgIron: 1mg
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