udon noodles

Ingredients

• 2 servings udon noodles, cold water
• 1 tablespoon sesame oil
• 1/2 cup shredded carrots
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon sriracha (optional)
• 1 tablespoon sesame seeds, for garnish

Instructions

1. Cook udon noodles according to package directions. Drain and rinse with cold water to stop the cooking process.
2. While noodles are cooking, heat sesame oil in a wok or large skillet over medium heat.
3. Add minced garlic and cook for 30 seconds, until fragrant.
4. Add shredded carrots and cook for 2-3 minutes, until slightly softened.
5. Pour in vegetable broth, soy sauce, and rice vinegar. Bring to a simmer.
6. Add the cooked udon noodles to the sauce and toss to coat.
7. Serve immediately, garnished with sesame seeds and chopped green onions.

Notes

• For a richer flavor, add a tablespoon of butter or a splash of mirin.
• You can add other vegetables such as mushrooms, spinach, or bell peppers.
• To store leftovers, place in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a little broth.
• Use a pasta fork to cut the noodles if you don't have scissors.