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