Ingredients
8
oz uncooked udon noodles
2
teaspoons hot chili or toasted sesame oil
2
cups fresh broccoli florets or frozen organic broccoli florets (thawed)
1
red or green bell pepper, thinly sliced
2
medium carrots, cut into matchsticks
1
can (8 oz) sliced water chestnuts, drained
1
cup organic or reduced sodium vegetable broth
2
tablespoons reduced sodium soy sauce
1
tablespoon rice vinegar
2
cloves garlic, finely chopped
1
tablespoon grated gingerroot
1
tablespoon cornstarch
Preparation
Cook and drain noodles as directed on package.
Meanwhile, in large skillet, heat oil over medium-high heat. Add broccoli, pepper, carrots and water chestnuts. Cook and stir 3 minutes or until vegetables are tender-crisp.
In small bowl, whisk together broth, soy sauce, vinegar, garlic, gingerroot and cornstarch. Add to skillet; cook, stirring constantly, 2 minutes or until thickened.
Place noodles in serving bowl. Top with vegetable mixture tossing to coat well.
