This recipe was created by Karen Wiens on 1/30/15.
This is a quick meal with so many possibilities. You can use whatever vegetables you have on hand and it’s good hot or cold. You can also use different noodles, depending on what you like. It keeps well in the fridge too so it would be great to pack for lunch.
15 minutes to prepare
6 minutes to cook
13 ounces udon noodles
2 pieces celery rib, include the leafy tops
2 pieces green onion, including ends, chopped
1/2 red bell pepper, chopped
1/2 cup carrot shreds, handful size
For the Sauce
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 teaspoon sesame oil
1 tablespoon olive oil
1 tablespoon agave nectar
2 tablespoons vegetable broth
1 teaspoon ginger, fresh, grated
1 teaspoon hot sauce, like Tabasco, if desired
Chop all your veggies.
Put all your sauce ingredients in a small bowl (except the ginger) and then grate approximately 1 t of ginger into the sauce and hot sauce if desired. Next, whisk all the ingredients together.
Combine noodles, sauce and veggies and toss well. It's ready to eat!
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