Boil Udon Noodles uncovered for 8 to 10 minutes. Be careful not to overcook. Drain and rinse with cold water and set aside.
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.)
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.
Add the Udon noodles and mix until coated.
Makes 4 servings.
Calories 407, Fat 17 grams, Protein 12 grams, Sodium 700 mg, Carbohydrates 56 grams, Fiber 6 grams
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