Meal #1 of meal planning was a success! Stir fry is a pretty standard meal in our household, but we usually make it with brown or white rice. This time, we decided to use udon noodles to switch things up a little, and since we plan on making peanut noodles later in the week, we could continue to use our resources without being wasteful.
Stir fry made at home can be such a healthy option, unlike it’s take-out counterpart. We usually just pack it full of whatever we have on hand: always carrots, egg, garlic, onions, and ginger. This time, the colorful additions included bok choy, serrano pepper, and cabbage, and then we topped it with green onion, cilantro, cucumber.
It was the perfect meal to kick off the week–and to look forward to for a Monday lunch!
Noodle Stir Fry
6 ounces udon noodles, uncooked
1/4 yellow onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 tablespoon ginger, grated
1 serrano pepper, chopped
6 tablespoons soy sauce
3 teaspoons sugar
1.5 cups vegetable broth
1 teaspoon rice wine vinegar
1 tablespoon chili paste
sesame seeds, for garnish
sliced cucumbers, for garnish
cilantro, for garnish
chopped green onions, for garnish
Cook noodles according to directions.
While the noodles cook, scramble your eggs and set aside.
Heat canola oil in a large frying pan over high heat. When hot, add onions and carrots and cook until soft, about 5 minutes.
Add the peppers, garlic, ginger, and combine.
Add the egg back to the stir fry and combine, stirring constantly for about 2 minutes, then add the noodles.
In a small bowl, combine the soy sauce, sugar, vegetable broth, rice wine vinegar, and chili paste to form the sauce.
Finally, add the sauce and let cook down for about 3-4 more minutes.
Garnish with sesame seeds, cucumbers, cilantro, and green peppers, and enjoy!
Time: 20 minutes