Ingredients

• Stir Fry:
• 1 tbsp veg oil
• 1 med onion, sliced
• 2 med carrots spiraled or chopped
• 1-2 red pepper sliced
• 1 cup green onion sliced diagonally
• 3 cups baby spinach (or 2 bunches baby bok choy)
• 2 14 oz pkgs vacuum packed udon noodles (dry are ok to substitute, but cook first)
• (any cooked protein you like)
• Sauce:
• 3-4 tsp Sambal Oelek or Sriracha to taste
• 1/2 cup soy sauce
• 4 tsp rice wine vinegar
• 2 tsp sesame oil
• 4 tbsp brown sugar
• 4 cloves of garlic, minced
• 2 tbsp fresh ginger, minced
• Garnish:
• sesame seeds, additional green onion, 1/4 cup parsley or cilantro, cashews or roasted peanuts

Directions

1. Prepare vegetables and set aside.

2. Mix up sauce ingredients and set aside.

3. If desired, soak udon briefly in a bowl of hot water to separate the noodles.

4. In a large frying pan/wok, heat oil over med-high heat until shimmering. Add carrots and cook, stirring, for 1-2 minutes. Add onions (and bok choy if using it) and cook until onions are translucent and soft and carrots are tender. Add green onion and red pepper and cook for additional 30 sec.

5. If soaking noodles, stir to loosen and then drain. Add drained or unsoaked noodles to the wok and cook, stirring, for 30 sec. Add sauce and cook for an additional minute, stirring to combine well. Scatter baby spinach and cooked protein over the top and stir constantly until spinach is wilted and protein is well mixed with sauce.

6. Remove to a bowl and garnish with sesame seeds, nuts, green onion and cilantro/parsley.

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