Udon Stir-Fry with Mushrooms
and broccoli / bell peppers

Name: Udon Stir-Fry with Mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 oz Broccoli florets; 2 cloves Shallots, diced; 1 Bell peppers, any color, diced; 1/2 cup Stock, any type; 1 Tbsp Brown sugar; 3 Tbsp Soy sauce, low-sodium; 2 tsp Vinegar, rice; 12 oz Udon noodles, fresh or frozen (sub spaghetti); 16 oz Mushrooms, any button, chopped (look for pre-chopped); 1 tsp Garlic powder; 1 tsp Coriander, ground; 1/4 tsp Red pepper flakes (opt); 1 Limes, wedges; 1 Tbsp Oil, cooking; 1 1/2 Tbsp Cornstarch; 3 Tbsp Water

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Springy Udon noodles and finely chopped mushrooms combine in a rich sauce to create a take-out worthy dish that comes together in a flash.

Ingredients

Metric

Servings:

Udon Stir-Fry with Mushrooms:

Broccoli florets - 12 oz
Shallots - 2 cloves , diced
Bell peppers, any color - 1 , diced
Stock, any type - 1/2 cup
Brown sugar - 1 Tbsp
Soy sauce, low-sodium - 3 Tbsp
Vinegar, rice - 2 tsp
Udon noodles, fresh or frozen - 12 oz (sub spaghetti)
Mushrooms, any button - 16 oz , chopped (look for pre-chopped)
Garlic powder - 1 tsp
Coriander, ground - 1 tsp
Red pepper flakes (opt) - 1/4 tsp
Limes - 1 , wedges
Oil, cooking - 1 Tbsp
Cornstarch - 1 1/2 Tbsp
Water - 3 Tbsp

Prep

Broccoli / Shallots / Bell peppers - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
Pre-cook broccoli - Place broccoli in microwave-safe dish. Cover broccoli with a damp paper towel, and steam on high until tender, 2 ½ to 3 minutes.
Make stir-fry sauce - Combine stock, brown sugar, soy sauce and vinegar. (Can be done up to 5 days ahead)
Noodles - Cook according to package instructions. (Can be done up to 3 days ahead)
Mushrooms - Finely chop mushrooms and combine with garlic powder, coriander and red pepper flakes. (Can be done 1 day ahead)
Limes - Slice limes into wedges.

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Make

Heat a wok over medium-high heat. Add oil and then shallots and mushrooms. Saute until golden brown and very tender, 3 to 4 minutes. Season with some salt.
Add broccoli and bell peppers and saute for 1 minute more.
Whisk cornstarch into water.
Pour stir-fry sauce and corn starch / water mixture over mushrooms and stir to combine. Simmer until sauce thickens, ~2 minutes.
Add noodles and stir to coat noodles in sauce.
Divide stir-fry between bowls. Serve with lime wedges on the side and some extra red pepper flakes or hot sauce if you’d like. Enjoy!

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