DIETS: LC VG VT This vibrant Asian-inspired udon noodle stir-fry delivers bold, complex flavors with a sweet-spicy sauce while packing in colorful vegetables and staying naturally plant-based, low in fat, and cholesterol-free—plus, using low-sodium soy sauce keeps it heart-healthy at just 565mg of sodium per generous serving. Servings: 4 Time: 40 minutes
Ingredients:
1/4 cup low-sodium soy sauce
2 tablespoons sambal oelek
2 tablespoons molasses
1 tablespoon agave nectar
1 tablespoon cornstarch
1 teaspoon Chinese five-spice powder
16 ounces udon noodles
2 tablespoons toasted sesame oil
2 cups shredded Napa cabbage
2 cups peeled carrots, cut into small matchsticks
2 cups green pepper, thinly sliced
2 cups sliced shiitake mushrooms
2 teaspoons grated fresh ginger
1/4 teaspoon asafoetida (can skip or substitute 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder)
2 tablespoons sesame seeds
1/4 cup cilantro, chopped
Instructions:
Add the soy sauce, sambal, molasses, agave, cornstarch and five-spice powder in a small bowl and whisk until combined (or can put them all in a small jar and shake to combine instead).
In a large pot, cook the noodles according to package instructions. Drain and set aside.
In a large skillet, heat the sesame oil over med-high heat.
Add the cabbage, carrots, green pepper, mushrooms, ginger and asafoetida (or garlic/onion powder) and saute, stirring often, until the vegetables are tender (about 8 minutes).
Reduce the heat to low and add the sauce. Cook, stirring often, until sauce thickens a bit (1-2 minutes).
Add the noodles and toss to coat (1-2 additional minutes).
Garnish with sesame seeds and and cilantro and serve immediately!
Nutrition Info Per Serving: Calories: ~485 kcal Total Fat: ~10g Cholesterol: 0mg Sodium: ~565mg Potassium: ~565mg Carbohydrates: ~87g Fiber: ~6g Sugars: ~13g Protein: ~14g