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Active: 35 min Total: 35 min
Cuisines

Ingredients

Metric
Servings:
4
Veggie Stir-Fried Udon:
  • Soy sauce, low-sodium - 2 1/2 Tbsp
  • Rice vinegar - 1 Tbsp
  • Brown sugar - 1 tsp
  • Water - 1/2 cup
  • Corn starch - 1 Tbsp
  • Garlic - 3 cloves , minced
  • Green onions - 3 stalks , chopped, white and green parts separated
  • Broccoli - 1 1/2 lbs , chopped
  • Carrots - 1 lb , sliced thinly
  • Udon noodles - 1/2 lb ((Look for these in the ethnic aisle))
  • Eggs - 4
  • Cooking oil - 2 Tbsp
  • Lemon - 1/2 , juice of

Prep

  1. Make stir-fry sauce - Mix together soy sauce, rice vinegar, brown sugar, water, and corn starch.
  2. Garlic / Green onions / Broccoli / Carrots - Prep as directed. (Can be done up to 3 days ahead)
  3. Udon - Cook udon noodles according to packaged instructions. (Can be done up to 3 days ahead)

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Make

  1. Whisk eggs.
  2. Place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 minutes 30 seconds. This just helps the broccoli cook way faster later.
  3. Heat a wok over medium-high heat. Add in oil and then garlic, white parts of green onions, and carrots to heated oil with a sprinkle of salt. Cook for ~5 minutes, until carrots are tender but still crunchy.
  4. Push carrots to the side and then add in eggs. Lightly scramble.
  5. While the eggs are still runny, toss in broccoli, and saute for 2 to 3 minutes, until broccoli is cooked through, tender but with a crunch still.
  6. Add noodles, and then push all ingredients to the side forming a donut in the middle of the wok. Give stir-fry sauce a stir and then pour it into your donut. Once it starts to bubble and darken, toss until everything is coated. Finish with lemon juice and season to taste with more soy sauce or even hot sauce (like Sriracha). Divide into bowls and top with green parts of green onions.

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