Ingredients:
• 1 – 8oz package udon noodles
• 1/2 onion, chopped
• 3 cloves of garlic, minced
• 1 baby bok choy, thinly sliced
• 1 cup of mushrooms (oyster or shiitake), thinly sliced
• 1 carrot, thinly sliced
• 1 TBS olive oil or sesame oil
• 1/2 tsp salt
• 1 TBS rice vinegar
• 1 tsp soy sauce
• 1 tsp ginger sugar or regular sugar
• 1 tsp lime juice
• 2 tsp sansho pepper coarsely ground, divided
• 1/2 cup protein of your choice, cubed (optional, we used tofu)
• 1/2 cup of vegetable broth
• 3 green onions, thinly sliced
• 2 tsp toasted sesame seeds
Instructions:
Bring 2 quarts of salted water to a boil.
Add udon noodles and cook according to instructions on the package.
While noodles are cooking, add oil to a large frying pan or wok. Cook onion, garlic and all vegetables over medium-high heat for about 5 minutes, stirring frequently.
Add sugar, rice vinegar, salt, soy sauce, lime juice and 1 teaspoon sansho pepper to the vegetables.
Add vegetable broth and protein (if using) to pan with vegetables. Simmer until cooked through.
Remove from heat. Add noodles and stir to combine. Divide between two bowls and top with sesame seeds, remaining teaspoon of sansho pepper and green onion.
Serves 2
