Udon and Veg

I've been in a really Asian mood lately, mainly because I've been trying to eat more vegetables and Asian food makes it so easy to incorporate veggies in the diet.



This was a really tasty stir-fry kind of dish that came together really fast on a weeknight. I bought the udon at an Asian market, but I've seen it in the grocery store as well. You can also sub a thick Italian noodle.

1 package (about 1/2 pound) wide noodles
4 cups vegetables, fresh or frozen
2 T soy sauce
2 T chicken broth
2 T cornstarch
2 teaspoons sugar
2 teaspoons rice wine vinegar
salt
pepper

If you are using crunchy vegetables, like carrots, broccoli, snow peas, etc you will want to blanch them in boiling water for a few minutes. You don't want them soft, just softened a little bit so they don't take forever to cook later.

Bring a large pot of salted water to a boil over high heat. Add noodles.

Heat a large skillet to very high heat and add 2 teaspoons light flavored oil, like corn or canola. Add the toughest vegetables first, and start stir-frying each vegetable until tender. Turn the heat down to medium low.

Mix up the sauce in a measuring cup, adding the soy sauce, chicken broth, cornstarch, sugar, and vinegar. Whisk with a fork then add to the vegetables. Add the udon when it is just tender to the tooth, not mushy. Add salt and pepper to taste, although you shouldn't need much salt with the soy sauce.