Yaki Udon Noodle Stir Fry, made with fresh gluten free udon noodles and tons of fresh veggies, this noodle bowl is so satisfying!
Ingredients
Stir Fry Sauce:
¼ cup tamari or gluten free soy sauce (if needed)
2 tbsp vegetarian oyster sauce, or Worcestershire sauce (be sure it's gluten free if needed)
2 tbsp peanut butter or sesame oil (I like to use peanut butter vs oil, provides added protein and flavor, not empty calories)
¼ cup rice vinegar
¼ tsp chili garlic sauce (sambal oelek)
2 tbsp agave nectar (or choice of sweetener-could use date paste)
Stir Fry Vegetables:
1½ cups minced onion
2 cups cremini mushrooms sliced
1½ cups julienned carrots
2 scallions, julienned
2 tbsp ginger, julienned or chopped based on preferenec
1 tbsp garlic
For a really good sized stir fry; additional options: 2 packs of tofu, pressed (baked-see this tropical baked tofu for ideas, or add directly into pan cubed, 28 oz total), 5 cups chopped napa cabbage, 4 cups blanched broccoli-toss into boil water and cook for 1 min. and throw into ice water to shock
2 red/orange peppers, about 1½ cups multi-colored peppers
Add in cubed tofu, if cooking in pan/using, and a little of the sauce. Cook for about 2-3 minutes. If baking tofu, add on top of stir fry once ready to serving.
Add in mushrooms, carrots, scallions, ginger, and garlic. Toss for another 2-3 minutes
Add in peppers, napa cabbage-if using, and toss until cabbage just wilts. Toss in blanched broccoli and pour in remaining sauce.
Serve atop fresh udon noodles, rice noodles, or brown rice. For a full Asian meal, add in my Gingered Miso Soup
Notes
Based on 7 servings without the pasta, see link for udon noodle nutrition info; Potassium: 483 mg, Vitamin C 212%, 93% Vitamin A, 20% calcium, 17% iron
Nutrition Information
Serving size: 1/7 Calories: 231 Fat: 7 g Carbohydrates: 17.4 g Sugar: 12 g Fiber: 5 g Protein: 20.4 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/yaki-udon-noodle-stir-fry/