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Swanson Blog / Real Food / Recipe Section

Spicy Udon Noodles

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spicy paleo pork bites

Some people (wrongly) assume veggie stir fry is a boring combination of overcooked, soggy vegetables. But if you do it right, you'll be making room in your regular recipe rotation for this spicy dish. But be warned: this stir fry is s-p-i-c-y! Of course, you can tame it down to your liking by using sweet peppers instead of red peppers and less cayenne and chili pepper seasonings. Since fall is just around the corner, you might be in the mood for something to warm you up on chilly evenings.

 

Time: 25 minutes
Serves: 4
Serving size: 1 cup

Ingredients:

Noodles

  • 1 package udon noodles
  • 1 cup snap peas
  • 3 green onions, chopped
  • 1 red pepper, sliced
  • 1 cup baby corn

Dressing

Instructions:

  1. Boil noodles uncovered for 8 to 10 minutes. Be careful not to overcook. Drain and rinse with cold water and set aside.
  2. Dressing: in a bowl and add 3/4 cup warm water and dissolve the beef bouillon. Once dissolved, add red wine vinegar, molasses, ginger, garlic powder, ground peppercorns, chili powder, cayenne pepper and sesame oil. For a milder version, reduce the amount of cayenne pepper and substitute sweet peppers for the red peppers.
  3. Pour the dressing into a skillet and heat until it starts to bubble. Add the fresh vegetables and sautee them for approximately 3 minutes, stirring occasionally.
  4. Add the Udon noodles and mix until coated.

Nutrition Facts (per serving):

  • Calories 407
  • Fat 17 grams 
  • Protein 12 grams
  • Sodium 700 milligrams
  • Carbohydrates 56 grams
  • Fiber 6 grams

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