Vegetable udon is a delicious, healthy noodle dish perfect for a quick, easy weeknight meal. It is made with pre-cooked udon noodles, which are thick, chewy noodles perfect for soaking up the flavorful sauce. The vegetables in this dish are stir-fried until they are tender-crisp, adding a bright and fresh flavor.

This recipe is very versatile, and you can use any vegetable. I used all the vegetables I could find in my fridge for this recipe, but typically I love broccoli, carrots, mushrooms, and onions, but you could also use peppers and zucchini or snow peas. You can also adjust the number of vegetables to your liking. For example, you can use more vegetables and fewer noodles for a more vegetable-heavy dish. Or, if you want a more noodle-heavy dish, you can use more noodles and fewer vegetables.

This recipe is also straightforward to make. All you need to do is cook the noodles according to the package directions, stir-fry the vegetables, and then add the noodles to the pan. Cook for a few minutes more, and then you are ready to enjoy!

Here are a few things to keep in mind before cooking:

• Cut the vegetables into uniform sizes. This will help them to cook evenly.
• Use a variety of vegetables. This will add color and flavor to your stir fry.
• Don’t overcrowd the pan. If you add too many vegetables to the pan, they will steam instead of stir fry.
• Stir-fry the vegetables in batches. If you have a lot of vegetables, you may need to stir-fry them in batches to prevent overcrowding the pan.

Ingredients:

• Pre-cooked udon noodles
• Bella mushroom, chopped
• Broccolini chopped
• Cabbage, chopped
• Cooking oil
• Toasted sesame seeds 

Sauce:

• Low-sodium soy sauce
• Monkfruit sugar sub (or reg sugar, up to you) LAKANTO (use code melshealthybowl to save 15%.
• Vegetarian or oyster sauce

Instructions:

1. Cut and wash the vegetables, and set them aside.
2. Combine soy sauce, sugar sub, and vegetarian sauce in a small bowl, and set it aside.
3. In a large skillet, add cooking oil and saute the mushroom. Allow the mushroom to cook for at least 3 minutes, then add cabbage and broccolini. Let that cook for about 2 minutes.
4. Add the pre-cooked udon, and carefully separate the noodle strands for easy stirring. Pour the sauce over and mix for about 1 minute.
5. Continue to stir fry the noodles and vegetables for about 2-3 minutes or until the noodles are fully coated with the sauce and no longer stuck together.
6. Taste and adjust the seasoning. Add more soy sauce or vegetarian sauce if needed.
7. Top with toasted sesame seeds, and enjoy!

Here are some tips and tricks for stir-frying vegetables:

• Use a wok or large skillet. A wok is ideal for stir-frying because it has a large surface area and high sides, which helps to prevent the vegetables from sticking. A large skillet will work fine if you don’t have a wok.
• Heat the pan over high heat. This is important because you want to cook the vegetables quickly to retain their nutrients and texture.
• Add a small amount of oil to the pan. Just enough to coat the bottom of the pan.
• Add the vegetables to the pan in a single layer. This will help to prevent them from steaming.
• Stir-fry the vegetables until they are tender-crisp. Please ensure not to overcook the vegetables, or they will become mushy.

Growing up, I was not a fan of vegetables, but this was one of those dishes my mom would always throw together, and somehow I enjoyed it very much. So It’s true what they say, mama knows best. 

Vegetable udon is a great way to get your daily dose of vegetables. It is also a good source of protein and fiber. And, because it is so quick and easy to make, it is the perfect meal for busy weeknights. 

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