Ingredients:
- 300g Udon noodles
- 2 tbsp vegetable oil
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 greenpepper, thinly sliced
200g button mushrooms, sliced
- 4 spring onions, sliced diagonally
- 2 cloves garlic, minced
- 1 tbsp ginger, finely grated
4 tbspsauce, or to taste
- 1 tbsp rice vinegar
-1 tsp chilli sauce (optional)
- 1 tbsp agave syrup or maple syrup
- 1 tbsp cornflour, mixed with 2 tbsp water
-- Toasted sesame seeds for garnish
A drizzle of sesame oil (for dressing)
MÉTHODE:
1. Cook the Udon noodles as per the packet's instructions, usually boiling until tender. Drain and setaside.
2. In a large wok, heat the vegetable oil over medium-high heat. Add the carrots, cooking for 2minutes before introducing thepeppers.3. Add the mushrooms after the peppers havesoftened slightly and cook until they start to brown.4. Stir in the garlic and ginger, cooking until aromatic.
5. In a eparate bowl, mix together the soy sauce, ricevinegar, chilli sauce, and syrup, and pour over theveggies.
6. Thicken the sauce withcornflour mixture, stirring well.
7. Add the noodles to the wok, tossing to combine with the sauce and vegetables. Cook until everything is heated through. Remove from heat and drizzle with a touch of sesame oil.9. Serve with a sprinkling of spring onions andtoasted sesame seeds.