Hot and Sour Udon Noodle Soup

• 1 tablespoon vegetable oil
• 1 small yellow onion chopped
• 1 cup mushrooms assorted or any kind you prefer, sliced
• 1 each carrots cut into matchsticks
• 1/2 each sweet red bell peppers thinly sliced
• 1 each celery stalks thinly sliced
• 2 cloves garlic minced
• 1/2 teaspoon ginger minced
• 4 ounces udon noodles or soba, or spaghetti
• 4 cups stock vegetable or chicken
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce, tamari or more to taste
• 2 tablespoons rice vinegar or to taste
• 1/2 teaspoon chili garlic sauce optional
• 1 cup sugar snap peas
• 2 each scallions, spring or green onions thinly sliced
• 1/4 cup cilantro freshly chopped

1. In a large non-stick skillet, heat the oil until hot over medium-hight heat.
2. Add the onions, stirring often, and cook for about 5 minutes until soft and start becoming brown.
3. Stir in mushrooms, and cook for another 5 to 7 minutes until mushrooms have begun to brown and most of the liquid has evaporated.
4. Add the carrots, bell pepper, celery, garlic and ginger, stirring often, and cook for another 2 minutes until the vegetables just start to become tender but still crisp.
5. Remove from the heat.
6. Meanwhile add broth, sesame oil, soy sauce, rice vinegar, and chili garlic sauce if using into a large pot, and bring to boil.
7. Cook the noodle according to the direction on the package, at the last 2 minutes, add the mushroom-vegetable mixture, sugar snap peas, scallions, and half of the cilantro into the pot.
8. Stir until well combined and the noodle soup is heated through.
9. Divide between two serving bowls, sprinkle the remaining cilantro on top.
10. Serve hot.

vegetable oil, onion, mushrooms, carrots, sweet red bell peppers, celery stalks, garlic, ginger, udon noodles, vegetable, sesame oil, soy sauce, rice vinegar, chili garlic, sugar snap peas, scallions, cilantro freshly

Taken from recipeland.com/recipe/v/hot-sour-udon-noodle-soup-53052 (may not work)