Udon Stir Fry
30 min4 servings
A vibrant stir-fried noodle dish with caramelized mushrooms, fresh vegetables, and a spicy-sweet gochujang sauce.
| prepCook udon noodles in boiling water per package directions, drain, rinse, and toss with a light drizzle of neutral oil; set aside. | ||||||
| 3-4 tablespoons gochujang | Whisk stir fry sauce | Pour in sauce, simmer until thickened, 1 min | Add noodles, spinach & basil, toss until wilted, 1 min | Garnish with green onions, sesame seeds & lime | ||
| 3 tablespoons reduced sodium soy sauce | ||||||
| 3 tablespoons oyster sauce | ||||||
| 2 tablespoons dark brown sugar | ||||||
| 2 tablespoons tahini | ||||||
| 2 tablespoons lime juice | ||||||
| 2 tablespoons water | ||||||
| 2 teaspoons toasted sesame oil | ||||||
| 1 teaspoon molasses | ||||||
| 1 teaspoon cornstarch | ||||||
| 3 tablespoons neutral oil | Heat oil, cook mushrooms undisturbed, 10 min | Stir mushrooms, caramelize, 5 min | Add peppers, carrots, ginger, garlic & white onions, 2 min | |||
| 8 oz. cremini mushrooms, sliced | ||||||
| 1 red bell pepper, sliced | ||||||
| 2 carrots, sliced | ||||||
| 1 tablespoon freshly grated ginger | ||||||
| 4 garlic cloves, minced | ||||||
| 1 bunch green onions, white parts sliced | ||||||
| 8 oz. udon noodles, cooked | ||||||
| 3 cups fresh baby spinach, torn | ||||||
| 1 cup Thai basil, chopped | ||||||
| 1 bunch green onions, green parts sliced (for serving) | ||||||
| toasted sesame seeds (for serving) | ||||||
| lime wedges (for serving) | ||||||
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