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You can find the udon noodles in the frozen/refrigerated section of the Asian markets. Mine were part of a soup mix, but I through the seasoning packets away as they contained squid extract. The noodles were vegetarian, though (obviously). I have got to do more cooking with udon, now that I know I can buy them.
Udon Noodle Stir Fry
Serves 4
Inspired by Melting Wok
Ingredients
16 oz fresh udon noodles
2 large cloves garlic, minced
4 green onions, chopped
12 oz king oyster mushrooms (3 small or 2 large)
1 red bell pepper
1 1/2 cups snap peas
2 baby bok choy
5 oz spinach
2 ½ cups red cabbage
1 egg, beaten
½ tbsp corn starch
1 tbsp stir fry sauce
3 tbsp soy sauce
1 tbsp agave nectar
2 tbsp mirin
½ tbsp hot sauce
Pepper to taste
Cashews or peanuts for garnish
Mix together the corn starch, stir fry sauce, soy sauce, agave, mirin, and hot sauce in a bowl. Set aside
In a large pot of boiling water, cook the noodles until they begin to separate, just over five minutes. Drain and set aside.
Heat a bit of water in a wok over medium high heat. Add the cabbage and mushrooms, and stir fry for a minute or so. Add the bell pepper, garlic, and peas, and cook for another 2 minutes. Add the green onion and bok choy, and cook for another 2 minutes. Add the spinach, stir until wilted, then create a crater in the middle of the veggies. Pour in the egg, and allow to sit for several minutes, until the egg is almost cooked through. Stir in the egg and add the sauce, and cook until heated through. Serve, topped off with nuts.
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