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Udon noodle stir fry
Ingredients
- 18 oz udon noodles, cooked al dente
- 1.5 tbsp shallots, diced
- 1.5 tbsp fresno chili, sliced
- 1.5 tbsp ginger
- 1.5 tbsp garlic
- 3 tbsp scallions
- 3 tbsp cilantro
- 6 pc baby bok choy, quartered
- ⅓ cup black bean paste
- ⅓ cup soy sauce
- ⅓ cup lime juice
- ⅓ cup cauliflower, shaved
- ⅓ cup Spectrum® Organic Virgin Coconut Oil
- ⅓ cup long beans
- ⅓ cup shiitake mushrooms, sliced
- 3 tsp sambal (or chili paste)
Directions
- Heat the Spectrum® Organic Virgin Coconut Oil in a sauté pan or wok over medium high heat.
- Add the shallots, ginger, cilantro, scallion, and garlic and stir fry for 30 seconds until fragrant.
- Add the cauliflower, shiitake mushrooms, long beans and bok choy.
- Add the udon noodles, chili paste, black bean paste, fresno chili, and lime juice.
- Divide into bowls and garnish with scallions
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