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Udon Stir Fry

I am just like everyone else at the end of the week; looking thru my pantry and my fridge to use up all the “what nots” left to use before I go to the market for a new supply of goods.

This past week was no different. I was pretty much down to the last of everything in my pantry minus the condiments. But then, in the way back of the pantry, I found something that gave me hope to cook for another day. It was a package of Udon Noodles. They are round Japanese noodles, mostly used for a ramen style dish.

I quickly ran to my fridge and looked for any veggies that needed to be cooked, which in that particular day- it was all of them. :) 

The Finished Product of Udon Stir Fry- YUM! 

So off to the kitchen I went armed with my cutting board and my knife. I totally  went for it. Hey, Some nights, you cook with what you got, and you make it happen, and you make it delicious. Don't you do the same? 

Stir fry is probably the easiest thing that one can make at home. Especially is you favor more vegetarian dishes like I do, you can add ANY vegetables that are left over and ready. I like to slice and dice the veggies pretty thinly. Not paper thin, but thin enough that I can stretch it out and make it into some hearty meatless dish.

A collection of my "what nots"

Cook the veggies in medium heated wok, to move it around faster. 

Thanks to my condiments, I had plenty of soy (shown is liquid aminos a non soy related condiment) and sriracha that can enhance this stir fry dish. I sliced the bell peppers into strips, cut the florets off the broccoli stalks, minced my garlic, and parsley, and used a tablespoon of each of the condiments and went to town on this super quick stir fry. 

Add the udon noodles lastly, as they will cook up quickly. Follow it with the sauces and a splash of water. 

I think it's important to stock your pantry with some quick and easy staples that can easily adapt into whatever meal you are preparing. There are times in which you don't want to slave over the stove all day, so go and get some staples- mix them up and make them your own.  

This dinner was ready in no time. It is best served pipping hot but it reheats very well! I loved this meal. I also was grateful for the "what nots" in my fridge and pantry. We did not miss the meat, but if you wanted, you could most definitely add your protein to  this dish if you have some hanging around somewhere in your freezer or fridge. 

Ready to make this dish? 

Ingredients

1 pkg Udon Noodles

1 pkg Bean Sprouts

1 -2 Bell Peppers (cut into strips)

1 cup of Broccoli Florets

1 cup of spinach 

2 tsp minced garlic 

1 tbsp of Sriracha 

1 tbsp of Soy Sauce 

1/3 cup of H2o

Herbs to Garnish 

 

Directions:

  1. Heat a Skillet to Medium Heat and add 2 tsp of oil.
  2. Add your vegetables and saute them for about 3 minutes.
  3. Add the Udon Noodles and the Sauces and the h20.
  4. Saute again for 2 minutes and turn off heat. Add the the fresh herbs and Enjoy. 

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I will be back next week, with another blog post and another recipe. 

Until then, take care!

Martha

 

 

 

 

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