Ingredients
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1 package (12 oz) gluten-free udon noodles
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1 cup shiitake mushrooms, sliced thinly
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½ cup red bell pepper, julienned
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1 clove garlic, minced
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1 tablespoon finely chopped ginger
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¼ teaspoon ground Sichuan peppercorns
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2 tablespoons low-salt soy sauce
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2 tablespoons mirin
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2 tablespoons rice wine vinegar
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2 tablespoons light sesame oil
Directions
Sub-Title: A Tasty and Healthy Chinese Dish Inspired Recipe
Description: This delightful noodle dish is perfect for any meal! The combination of crunchy vegetables, savory soy sauce, and fragrant sesame oil will leave you wanting more.
Ingredients:
– 1 package (12 oz) gluten-free udon noodles
– 1 cup shiitake mushrooms, sliced thinly
– ½ cup red bell pepper, julienned
– 1 clove garlic, minced
– 1 tablespoon finely chopped ginger
– ¼ teaspoon ground Sichuan peppercorns
– 2 tablespoons low-salt soy sauce
– 2 tablespoons mirin
– 2 tablespoons rice wine vinegar
– 2 tablespoons light sesame oil
Instructions:
1. Cook the noodles according to package directions until al dente; set aside.
2. Meanwhile, heat a large skillet over medium heat until hot. Add the mushrooms, bell peppers, garlic, ginger, and Sichuan peppercorns and stir frequently until the vegetables begin to soften, about 3 minutes.
3. Stir in the soy sauce, mirin, rice wine vinegar, and sesame oil. Cook for another minute or two, until the sauce thickens slightly. Season to taste with salt and pepper if needed.
4. Combine the cooked noodles and sauce in a serving bowl and toss thoroughly to coat everything. Serving suggestion: Top with a sprinkling of green onions and/or roasted sesame seeds, if desired.
Difficulty Level: Easy
Servings: 2
Nutrition Facts:
– Calories: 485 calories per serving
– Fat: 15 grams of fat
– Carbohydrate: 51 grams of carbohydrates
– Protein: 17 grams of protein
– Total Time Needed: 20 minutes
Note: If you prefer, use brown rice noodles instead of gluten-free udon noodles for a healthier option.
Steps
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1
Done
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Cook the noodles according to package directions until al dente; set aside. |
|
2
Done
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Meanwhile, heat a large skillet over medium heat until hot. Add the mushrooms, bell peppers, garlic, ginger, and Sichuan peppercorns and stir frequently until the vegetables begin to soften, about 3 minutes. |
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3
Done
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Stir in the soy sauce, mirin, rice wine vinegar, and sesame oil. Cook for another minute or two, until the sauce thickens slightly. Season to taste with salt and pepper if needed. |
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4
Done
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Combine the cooked noodles and sauce in a serving bowl and toss thoroughly to coat everything. Serving suggestion: Top with a sprinkling of green onions and/or roasted sesame seeds, if desired. |
