Udon with Vegetables

Udon with Vegetables is a vibrant and satisfying vegetarian dish featuring thick, chewy noodles tossed with a colorful medley of fresh vegetables and a savory soy-based sauce. This comforting meal is perfect for a quick dinner or a light lunch, bringing the essence of Japanese cuisine to your table.

Ingredients

• Udon noodles - 200 grams
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Zucchini - 1 small, sliced
• Broccoli florets - 100 grams
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable broth - 200 ml
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions, usually about 8-10 minutes, until tender. Drain and set aside.
2. In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
3. Add the julienned carrot, sliced bell pepper, zucchini, and broccoli florets to the skillet. Stir-fry the vegetables for 5-7 minutes until they are vibrant and slightly tender.
4. Pour in the vegetable broth and soy sauce, stirring well to combine. Let it simmer for another 2-3 minutes to allow the flavors to meld.
5. Add the cooked udon noodles to the skillet, tossing everything together to ensure the noodles are well coated with the sauce and heated through, about 2 minutes.
6. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains essential nutrients and antioxidants from a variety of colorful veggies.

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