Vegetarian Chili Udon

• 2 tablespoons fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 4 tablespoons vegetable oil
• 1 zucchini, cubed
• 1 red pepper, cubed
• 1 red onion (medium)
• 1 cup tomato sauce
• 1 (12 ounce) package udon noodles
• red curry paste
• kikkomens teriyaki sauce

1. 1. marinade the zucchini, papers and onions in soy or teriyaki sauce (I like to also add a little sherry) for at least an hour.
2. Soften the noodles in boiling water.
3. Be careful not to boil too much.
4. Place first 2 tsp of oil in a wok or large skillet.
5. Add ginger and garlic and stir fry for just under a minute.
6. The trick here is to infuse the flavor in the oil, so you do not want the garlic and ginger to brown.
7. Add zucchini, onions and peppers along with the marinade.
8. Cook for 4-5 minutes over medium heat before adding tomato sauce and red curry paste.
9. Simmer for another 4-5 minutes.
10. By this time, the noodles should be soft.
11. Drain them well.
12. Add the remainder of the oil and then the noodles to the sauce mixture and stir well over medium heat for a minute or two.
13. Serve garnished with lime.

fresh ginger, garlic, vegetable oil, zucchini, red pepper, red onion, tomato sauce, udon noodles, red curry, teriyaki sauce

Taken from www.food.com/recipe/vegetarian-chili-udon-413718 (may not work)