Wok-fried noodles is another “staple” dish in my home. I usually make a large platter because it goes very quickly. My husband and younger son usually add some extra tamari soy sauce to their individual plates and I usually sprinkle a little extra sea salt on mine. This dish is usually referred to as “pan-fried” noodles but I use a large stainless steel wok because I use two packages of udon noodles and tons of vegetables.
WOK-FRIED UDON NOODLES WITH VEGETABLES
2 8oz. packages brown rice udon noodles
3 tablespoons toasted sesame oil
3 tablespoons tamari soy sauce
4 garlic cloves, finely chopped
2 onions, diced
1 carrot, chopped
10 to 12 ounces mushrooms, sliced
4 cups green cabbage, sliced
1/2 cup water
Fine sea salt
Chopped fresh parsley
Cook brown rice udon noodles according to directions on package, strain, rinse under cold water and set aside.
Add toasted sesame oil to large wok or pan and turn heat to medium. Add cabbage and stir to coat with oil. Saute for 10 minutes adding small amounts of water, if necessary, to prevent cabbage from sticking to the pan. Then add carrots and one tablespoon of tamari soy sauce. Saute for 5 to 10 more minutes (keep adding small amounts of water, if necessary, to prevent sticking). Then add mushrooms, onions and garlic with remaining 2 tablespoons of tamari soy sauce. Mix everything together and saute until mushrooms are soft and turn a light brown.
Add udon noodles to the wok with the vegetables. Toss the noodles with the vegetables over low to medium/low heat until everything is mixed together and heated through. Serve on a large platter and garnish with fresh chopped parsley!!