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Quick Fix | Stir-Fried Vegetarian Udon Noodles
Pre-cooked udon noodles, available at most Asian markets, are a great kitchen timesaver. This dish is incredibly speedy to prepare, and makes a very satisfying weekday meal. 
Feel free to substitute whatever vegetables you prefer red or yellow peppers, bean sprouts, or zucchini, for example would all work nicely.


2 packages udon noodles
2 cloves garlic
medium onion, sliced into 1" long and " wide sections
2 carrots, julienned
3 stalks scallions, minced
cup blanched/steamed greens (6-8 stalks spinach or 4-5 stalks chinese broccoli work well)

1/4 c. water
2 tbsp. oyster sauce
1 tbsp. wine
1 tsp. sugar
1 tsp. soy sauce
tsp. sesame oil
1 tsp. cornstarch

time 20 min
serves 2-3

1. Boil a small pot of water. Mince the garlic and scallions, slice the onion, julienne the carrot. When water comes to a boil, cook the greens.
2. Mix the sauce ingredients in a bowl until well combined.
3. In a wok or skillet, heat 1 tbsp of oil over medium-high heat. Add the garlic and 2/3 of the scallions; cook until the garlic turns translucent.
4. Add the onions and carrots. Cook until softened.
5. Stir in the cooked greens. Cook for 2 minutes.
6. Add the udon noodles, stirring carefully.
When the noodles have softened and are heated through, pour in the sauce. Stir until sauce thickens, approximately 1-2 minutes. Serve, garnishing with remaining scallions.


related recipes: mushroom-chicken broth udon
shiitake spinach udon

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