Do you love udon noodles? What’s not to love?! They’re thick and chewy, and terrific in stir fries, like this Udon Noodle Stir Fry. If you can’t find them in your grocery store, you can order them online through Amazon.com, or you can replace them with a fettuccine or linguine pasta – whole grain of course. But do try to find them, we think they’re worth it. We’ve tried udon noodles made from buckwheat, whole wheat, spelt, brown rice, and kamut grain in this recipe. Try different varieties and see which you like best.
- 2 8 oz pkgs - whole grain udon noodles, or spaghetti noodles
- 4 cloves - garlic, minced
- 3 tbs - tamari soy sauce
- 2 tbs - maple syrup
- 1/2 cup - water
- 2 8 oz pkgs - mushrooms, cleaned and sliced or quartered
- 2 medium - red bell pepper, sliced
- 4 medium - celery stalks, sliced diagonally in 1/2
- 6 medium - carrots, sliced diagonally in 1/4
- 1 bunch - cilantro, finely chopped
1 Cook the udon noodles according to the package directions.
2 While the noodles are cooking, stir together the garlic, tamari sauce, maple syrup, and water. Set aside.
3 In a large nonstick skillet or wok, sauté the mushrooms, red pepper, celery, and carrots over medium heat until the vegetables just become tender. Add a little water as needed during cooking to prevent sticking. Stir in the garlic mixture and stir to coat the vegetables, about 30 seconds.
4 Add the drained noodles to the vegetables and toss to coat the noodles. To serve, sprinkle with the chopped cilantro.
Nutrition (per serving): 486 calories, 77% calories from carbohydrates, 16% calories from protein, 7% calories from fat, 15.8g fiber.