This time of year, I’m looking for meals that pack a lot of veggies in them and don’t take a lot of time to make in the kitchen. The last thing I want to be doing is making a time-intensive meal when I’d rather be outside enjoying the sunshine, and I certainly don’t want to have the oven or stove on any longer than necessary. These 15 minute vegetarian udon noodles fit the bill, and will be on repeat all summer long.
I used a mix of broccoli, carrots, bell pepper, and snap peas in this quick stir fry, but you can use whatever vegetables you’re trying to get rid of. Kale and cabbage are also delicious in stir frys! Or you can toss in some mushrooms. Really, you can’t go wrong with packing extra vegetables in this dish.
Now, this dish doesn’t have any protein in it. I think it’s delicious without it! But if you’re looking to make this recipe more filling, toss in whatever you’re in the mood for. Chicken, shrimp, steak, and tofu all make for a delicious addition to an already pretty great recipe.
I also love meals like this because with the variety of vegetables in them, my kids are sure to pick out something that they like. Or maybe just eat a vegetable by accident? Either way, I’m happy to have a wide variety of colors and flavors in the dish. It makes it even more delicious and more of a hit in our house!
- 3 tbsp. sesame oil
- 3 tbsp. peanut oil
- 1 crown broccoli, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 8 oz. snap peas, halved
- 15 oz. udon noodles (found in the refrigerated section)
- 1 large carrot, peeled and julienned
- 4 tbsp. soy sauce
- 2 tbsp. rice vinegar
- ¼ tsp. freshly ground black pepper
- 1 tsp. ground dried ginger
- Green onions, sliced, for topping
- In a large frying pan or wok, heat sesame oil and peanut oil.
- Add broccoli, bell pepper, garlic, and snap peas and cook until tender.
- Place udon noodles in a large colander and run hot water over then in the sink, using your fingers to break them up.
- Add noodles to the wok along with carrot, soy sauce, rice vinegar, black pepper, and dried ginger. Toss to combine.
- Serve topped with sliced green onions.
- Enjoy!
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Made this tonight and topped the spaghetti squash with steamed NOODLES, and green onions before pouring on the sauce. So delish!!!
What a great substitution! I’m glad you liked it.
This looks really wonderful. I do think spaghetti squash is a great option for enjoying traditional noodle dishes on a grain-free diet. Thanks for posting this on Food Flicks Friday.
Yes! We love spaghetti squash and I cook with it frequently.
I am a person that cooks in the Crockpot all the time! I like the Pulled Pork recipe, and the Mup Pie and Chicken Fajitas is awesome to make. This is a good time to cook in a slow cooker in the summer because it does not heat up the house!
Absolutely!! I love my slow cooker too!
Thanks for sharing such a healthy recipe! Have a great day!
You too!
Made this tonight and topped the spaghetti squash with steamed broccoli, sliced cherry tomatoes, and green onions before pouring on the sauce. So delish!!!
That sounds delicious! Thanks for sharing!