Soy Chili Udon Stir Fry

I have to admit, my favourite recipes are the easiest ones to make. The kind that get me out of the kitchen fast, and don’t have a ton of clean up – somehow, those always seem like the best tasting meals!

These noodles were inspired by a dish found on the menu of El Furniture Warehouse in Whistler, and while the home version I love, I love (even more) the one they serve and have to order it every time I’m there. You might not think that a place that advertises $5.95 meals has delicious food but this one is a total winner! (And other items too, just try them, you’ll like it).

Serves 2

Instructions

1. Prep Soy Chili-Citrus sauce (ingredients below) and set aside
2. Heat up a large wok or frying pan with a little cooking oil (we use about a teaspoon of coconut oil but traditional Asian homes might use peanut oil) and add the carrots, celery and red peppers. Stir fry for 3-4 minutes
3. Add napa cabbage and broccoli and continue until broccoli is bright green, tender yet crisp (about 5 minutes).
4. In the mean time, prepare udon noodles according to package directions. This usually takes about 2 or 3 minutes.
5. When the stiry fry is ready, add the softened udon noodles and chili citrus sauce
6. Garnish with toasted almond slivers, green onions and enjoy!

Soy Citrus Chili Sauce

Side note, I am really into roasted broccoli these days, so if you don’t mind heating up your oven, you can pop your broc in at 400 degrees for 15 minutes et voila. Extra delicious.

Feel free to try other veggies like green beans, purple cabbage, which fit really well, too. If you like a little extra kick to your sauce, Sriracha or red pepper flakes can easily do the trick.

I hope you enjoy this as much as I do – let me know how you like it!