- 1 T. toasted sesame oil
- 2 c. mixed fresh stir-fry vegetables, cut into similar sized pieces - I used asparagus, mixed cherry tomatoes, and chopped hon tsai tsai
- ½ package (14.2 oz.) Ka-Me Udon Stir-Fry Noodles
- 2 T. maple syrup
- 1 T. sriracha sauce
- 1 T. rice vinegar
- 1 tsp. lime juice
- 1 clove garlic, minced
- 1 T. soy sauce
- 1 tsp. cornstarch
- 2 tsp. black sesame seeds
Heat the sesame oil over medium-high heat in a large nonstick sauté pan or skillet. Add the vegetables and stir fry until crisp tender, about 5-7 minutes. Add the udon noodles, separating them up with your hands as you add them to the pan so that they can be fried individually. Stir fry for another 5-7 minutes or until the noodles are tender throughout and slightly browned at the edges.
Combine the remaining ingredients (maple syrup through black sesame seeds) in a resealable jar. Seal the jar and shake vigorously until combined. Add the sauce to the vegetables and udon and stir fry for 3-5 minutes until everything is coated and the sauce is thickened. Serve immediately.
- Yields: 2 servings
- Preparation Time: 20 minutes
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