This chinese stir-fry is a delicious vegetarian recipe. Its packed with beta-carotene from the carrots, and red bell pepper. The mushrooms are good for the immune system. You can also substitute the sugar snap peas with soy beans to add more protein. The Udon noodles are satisfyingly filling, enjoy your International dish experience. This makes a nice light meal on a hot day.
• 1 Pound Udon noodles, cooked
• 1 onion, thinly sliced
• 1 carrot, sliced julienne
• 1/2 Cup mushrooms, sliced
• 1/2 Cup sugar snap peas
• 1/2 Cup red bell pepper, sliced julienne
• 1 Tablespoon Sesame oil
• Soy sauce
In a skillet, heat sesame oil and add onions. Cook for one minute or so, stirring gently. Add carrots, cook for one minute, stirring. Add mushrooms, and soy sauce.
Stir into the other vegetables. Cover and cook for 5 minutes
Remove cover, add red bell pepper and peas and stir into the skillet. Cook on medium-low heat until the veggies are cooked but, not soft. Add the noodles and stir-fry well. Garnish and serve.