This simple stir fry recipe combines udon noodles and stir fried vegetables in a spiced peanut sauce. As the weather gets warmer I find myself not wanting to spend too long in a hot kitchen. So a simple, quick stir fry is the perfect solution.
Yield; Three servings Cook time; 10 minutes
- 200g/7oz dried udon noodles
- 10(ish) white mushrooms, sliced
- One red pepper, sliced
- One green pepper, sliced
- One brown onion, sliced
For the sauce you’ll need;
- Three tablespoons of peanut butter
- One tablespoon of soy sauce
- One teaspoon of Chinese five spice
- Half a teaspoon of cayenne pepper
- Half a teaspoon of ground ginger
- One tablespoon of toasted sesame oil
- 100ml water
- Prepare the vegetables while heating a frying pan to a medium high heat. Both the vegetables and noodles take seven minutes to cook, so bring a saucepan of water to the boil while the frying pan is heating up.
- Add a tablespoon of oil to the frying pan and toss in the peppers and onion. At the same time, add the noodles to the boiling water.
- After the vegetables have been cooking for a couple of minutes, add in the mushrooms. Continue cooking for five minutes, stirring to ensure everything cooks evenly.
- While the noodles and vegetables are cooking work on the sauce. In a small saucepan mix together all the sauce ingredients until well combined. Cook over a low to medium heat until the sauce has thickened. Once the sauce thickens, set it aside.
- Once the noodles are cooked, drain and mix them through the vegetables. Pour the sauce over the noodles and vegetables and mix well. Spoon into bowls, top with sesame seeds and serve.
Feel free to adjust the heat, add more if you prefer but if you don’t like spice this would still work without the cayenne pepper.
Bye for now 🙂