Winter Vegetable Stir-Fry with Udon Noodles

Japanese · Winter · 30 min · Serves 4 · By Lesapor Test Kitchen

This vegetable-forward stir-fry is perfect for winter nights, offering a satisfying balance of flavors and textures. Fresh udon noodles are tossed with vibrant winter vegetables, seasoned with a simple soy-ginger sauce. It's a delightful and easy-to-prepare meal that brings warmth and nourishment to the table.

Ingredients

• 2 tablespoons sesame oil
• 3 cups mixed winter vegetables, chopped (such as carrots, broccoli, and napa cabbage)
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 pound fresh udon noodles
• 3 green onions, sliced
• Flaky sea salt, to taste

Method

1. In a large skillet or wok, heat the sesame oil over medium heat until shimmering.
2. Add the ginger and garlic, stirring frequently until fragrant, about 1 minute.
3. Add the mixed winter vegetables and stir-fry for 5 to 7 minutes, until they begin to soften.
4. While the vegetables are cooking, bring a pot of water to a boil and cook the udon noodles according to package instructions. Drain and set aside.
5. Add the soy sauce and mirin to the vegetables, stirring to coat evenly.
6. Toss the cooked udon noodles into the skillet with the vegetable mixture. Cook for an additional 2 minutes, ensuring everything is well combined and heated through.
7. Season with flaky sea salt to taste, garnish with sliced green onions, and serve immediately.