Vegetable Stir-fry Recipe

Inspired by Roy's Waikiki

Time30m

Serves2

sizzling bell pepper soy | Seasonal Vegetables | Udon Noodles

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Ingredients

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Vegetable Stir-Fry Ingredients

7.05 oz (200 g) udon noodles

1 medium bell pepper (red, yellow, or green)

1 medium Carrot

1 cup broccoli florets

1 cup Snap peas

3 tbs Aged soy sauce

2 tbs Toasted sesame oil

3 cloves Garlic, minced

1 tbs Ginger, minced

2 stalks Green onions, chopped

to taste Celtic salt and pepper

Method

Cooking Directions

Prepare the Noodles

Cook the udon noodles according to package instructions. Drain and set aside.

Chop the Vegetables

Slice the bell pepper and carrot into thin strips. Prepare the broccoli, snap peas, and chop the green onions.

Stir-Fry the Vegetables

In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.

Add Vegetables

Add the bell pepper, carrot, broccoli, and snap peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are crisp-tender.

Combine Noodles and Sauce

Add the cooked udon noodles and soy sauce to the skillet. Toss everything together to combine and heat through, about 2-3 minutes. Season with salt and pepper to taste.

Serve

Remove from heat, garnish with chopped green onions, and serve hot.