Stir Fried Udon Noodles (With Almond Butter)

These stir fried udon noodles are an easy and healthy dinner recipe with a variety of veggies and tossed in a delicious sauce. The creamy sauce is made up of nut butter (my favourite to use is almond butter!), soy sauce, sweet chili and more. It can easily be made both oil-free and nut-free if needed!

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 2

Ingredients

• 2 cloves of garlic
• 1/2 inch piece of ginger
• 2 tsp olive oil, for frying (see notes for oil-free)
• 4-6 cremini mushrooms
• 1/2 red bell pepper
• 1 medium carrot
• 1/2 broccoli crown
• 400g udon noodles
• 1 green onion
• Sesame seeds

Nut Sauce

• 1/4 cup nut butter (I used almond, see notes for nut-free)
• 2 tbsp soy sauce
• 4 tsp rice vinegar
• 2 tsp sesame oil (see notes for oil-free)
• 1 tbsp sweet chili sauce
• 1/2 tsp maple syrup
• 3 tbsp water

Equipment

• Non-stick frying pan or wok
• Bowl or jar

Instructions

1. Peel and mince the garlic cloves and peel and grate the ginger.
2. Add olive oil to a frying pan or wok on medium heat and sauté the minced garlic and grated ginger, stirring frequently.
3. Slice the mushrooms, add to the pan and continue stirring while you prepare the remaining veggies. Thinly slice the red pepper, slice the carrot into matchsticks and cut the broccoli into small florets.
4. Once the mushrooms have cooked down, add the remaining veggies.
5. While that cooks, prepare the sauce by mixing together nut butter (I used almond butter), soy sauce, rice vinegar, sesame oil, sweet chili sauce, maple syrup and water. Whisk together until the sauce is well combined.
6. Add the udon noodles to the pan and cover them with veggies (this will help heat the noodles so that they separate). After a few minutes, you should be able to start separating them using a wooden spoon.
7. Once the noodles are well mixed into the veggies, pour in the nut sauce, mix well, then remove from heat after a couple of minutes.
8. Serve with sesame seeds and green onions, and enjoy!

Notes

*You can use any nut butter in the dressing, such as peanut butter or other!

*For an oil-free version, sauté garlic and ginger in a bit of water or veg stock and omit sesame oil from the dressing.

*For a nut-free version, replace the almond butter with a seed butter such as sunflower seed butter or soy butter.