This recipe is quick (can be made in about 10 minutes), easy and colorful. Feel free to give this recipe the added nutritional boost by increasing the vegetables. My kids and I love this paired with tofu tossed in a similar sauce to that found below.
We really love throwing all our Asian-inspired options in a large metal bowl and heading outside where we sit in the grass with our chopsticks and enjoy what we call the “Nom-Nom Bowl.”
1 tbsp Sesame Oil or Extra Virgin Olive Oil
2 Cloves of Garlic, minced
1 16 oz bag Frozen Stir-Fry Blend Vegetables
3 cups Spinach, chopped, optional
For the Sauce:
4 tbsp Organic Reduced Sodium Soy Sauce, Bragg’s Liquid Aminos, or Tamari
4 tsp Honey
2 tsp Sesame Oil or Extra Virgin Olive Oil
1 tsp Ground Ginger
Heat water to boil noodles as per package instructions. Udon only takes about 4 minutes so set a time as it hits the water so you don’t overcook it!
Whisk together sauce ingredients and set aside.
Heat oil in skillet, add garlic and cook until it just starts to tan. Add mixed vegetables and cook to heat, stirring occasionally. Once vegetables are heated, add spinach to wilt (if using). Add sauce and noodles and stir to combine. Serve immediately.
Drain extra firm tofu and press firmly with paper towels to remove extra moisture. Cut into cubes and add to a small-medium skillet with 1 tsp Coconut Oil or EVOO. Cook over med-high heat to lightly brown the sides. Flavor tofu with a little soy sauce; Chinese Five-Spice Powder and a pinch of salt; a half-recipe of the sauce above (2 tbsp Soy Sauce, 2 tsp Honey, 1 tsp Sesame Oil, & 1/2 tsp Ginger); sweet chili sauce or even a touch of Teriyaki or other Asian-style sauce.