Spicy Vegetable Udon Noodles

Spicy Vegetable Udon Noodles

Serves 4


•    Zest and juice of 1 orange
•    2 tablespoons hoisin sauce
•    1 tablespoon low-sodium soy sauce
•    1 tablespoon chili paste
•    1½ tablespoons sugar
•    1½ tablespoons rice wine vinegar
•    1 tablespoon toasted sesame oil
•    1 tablespoon canola oil
•    1½ tablespoons minced garlic
•    1½ tablespoons minced fresh ginger
•    6 cups mixed cut raw stir-fry vegetables (broccoli, bok choy, zucchini, onion, red bell peppers, carrots)
•    3 cups cooked udon noodles
•    ¼ cup freshly chopped basil leaves
•    ¼ cup freshly chopped mint leaves
•    ¼ cup freshly chopped cilantro leaves
•    2 tablespoons chopped dry-roasted peanuts, for garnish


1.    Combine the orange zest and juice, hoisin sauce, soy sauce, chili paste, sugar, and vinegar in a bowl; set aside. Combine the sesame oil and canola oil in a small bowl.
2.    Heat 2 teaspoons of the oil mixture in a skillet over high heat. Add the garlic and ginger and stir-fry until they begin to color, about 2 minutes. Add the mixed vegetables and stir-fry until crisp-tender, 1 to 2 minutes. Add the noodles and reserved sauce. Cook for 1 minute. Add the basil, mint, and cilantro; toss to mix. Serve hot; garnish with the peanuts.

Healthy Ingredients

Bell peppers and carrots  are a very good source of Vitamin E and they contain carotenoids, including excellent amounts of beta-carotene and zeaxanthin. Both these carotenoids provide antioxidant and anti-inflammatory health benefits.

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