2 servings dry udon noodles (about 6 ounces)
1 tablespoon vegetable oil
1/2 cup shiitake mushrooms, stemmed, thinly sliced
1 small yellow onion, thinly sliced
1 cup coarsely chopped cabbage
1/2 cup sugar snap peas, trimmed, cut into bite-size pieces
1/2 cup loosely packed shredded carrots
1/4 cup chopped kimchi, drained, coarsely chopped
2 tablespoons MIZKAN Udon & Soba Broth Concentrate
Cook noodles as directed on package. Rinse under running water; drain well.
Meanwhile, heat oil in large skillet on medium-high heat. Cook mushrooms and onions 3-4 minutes, or until onions are translucent. Add cabbage, peas, carrots and kimchi. Cook 3-4 minutes, stirring occasionally, until veggies are crisp-tender.
Add udon and Broth Concentrate. Toss gently over low heat until well combined.
Tips:
Kimchi is a spicy Korean fermented pickled cabbage often available in the refrigerated section of the produce department.
Substitute 1 tablespoon chili crisp for the kimchi for a different type of heat. Chili crisp is a popular Asian oil-based condiment made with crunchy bits of aromatics like chili flakes, garlic and ginger.
Utilize pre-cut veggies to save time on prep.
This is a great “refrigerator clean-out” dish. Substitute other veggies like hearty greens, sweet peppers, celery or zucchini.
Udon noodles are also available in the refrigerated and frozen aisle at most Asian markets.
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Mizkan rice vinegars, cooking sauces and dipping sauces are made in the USA.
