Spicy Thai Noodles
Throw these flavorful noodles together in just 30 minutes. Add cooked chicken, beef, tofu or seitan for a hearty dish.
- 1 9.5-ounce package udon noodles
- 2 tablespoons sesame oil
- 1 cup carrots, julienned
- 1 cup red bell peppers, julienned
- 1 teaspoon chili flakes (more if you like it spicy)
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 cup shiitake mushrooms, sliced
- 4 green onions, sliced diagonally
- 4 tablespoons tamari
- 2 tablespoons honey
- 4 tablespoons cilantro, roughly chopped
- 2 tablespoons Thai basil, roughly chopped
- 1 tablespoon sesame seeds (optional)
- 1 lime, cut into wedges
- Cook the udon noodles according to the package directions. Drain and rinse well. Set aside.
- While the noodles are cooking, heat the sesame oil in a wok or large skillet over medium-high heat. Add the carrots, bell peppers and chili flakes and sauté for 2-3 minutes. Add the garlic, ginger, mushrooms and green onions and sauté another 2-3 minutes. In a small bowl, whisk together the tamari and honey and add to the sautéed vegetables, stirring well. Add the drained noodles and mix well. Cook just until noodles are heated through. Remove from heat and stir in the cilantro and basil. Serve garnished with sesame seeds and lime wedges.
Serve these noodles hot with a cucumber, papaya or mango salad or accompanied by a tofu or chicken satay. It’s easy to add your favorite protein to this dish; just add a half-pound of uncooked cubed chicken, beef, tofu or seitan shortly before you start sautéing the vegetables.
192 calories, 10 g. fat, 0 mg. cholesterol, 753 mg. sodium, 39 g. carbohydrate, 3 g. fiber, 8 g. protein