Asian Veggie Stir Fry with Udon Noodles

Asian Veggie Stir Fry with Udon Noodles

After receiving some yukina savoy cabbage and scallions in our CSA share, a Web search of the savoy cabbage inspired me to do a stir fry.

I used the following veggies that I had on hand. Use as much or as little as you like. The key is to cut them all about the same size so they cook evenly:

Summer Squash
Zuchini
Red Bell Pepper
Celery
Carrots
Scallions
Yukina Savoy Cabbage

I served my stir fry over Udon noodles, which I boiled in advance according to package instructions and chilled with a cool water rinse to cease cooking.



Next, I mixed up the sauce, which included:

1/4 cup soy sauce
1 T apple cider vinegar
2 T honey
1/2 t chopped garlic
1 t sesame seed oil
1/2 t ground ginger
crushed red pepper to taste

This makes enough sauce for 2-4 portions.

You also need a little vegetable oil or canola oil to just coat the stir fry pan (or wok).

Veggies and sauce, ready to hit the hot pan.

To bring it all together, heat the vegetable oil in a large pan on medium high heat, add all vegetables except the cabbage and scallions (which will not need much time at all in the pan). Cook, stirring frequently, about 2-3 minutes. Then, add cabbage, scallions and just enough sauce for the amount of veggies you have in the pan, keeping everything moving around. After 1 minute, add cooked noodles, toss and remove from heat.

Enjoy!