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Spicy Udon Noodles

• 1 package Udon Noodles
• 1 cup snap peas
• 3 green onions chopped
• 1 red pepper sliced
• 1 cup baby corn

Dressing

• 2 tablespoons sodium free beef bouillon
• 3/4 cup warm water
• 2 teaspoons red wine vinegar
• 1 teaspoon molasses
• 1/8 teaspoon Swanson Organic Ginger
• 1 tablespoon Swanson Organic Garlic Powder
• 1/2 teaspoon Swanson Black Peppercorns, ground
• 1 1/2 tablespoons Swanson Organic Chili Powder
• 3/4 tablespoon Swanson Organic Cayenne Pepper
• 1/4 cup Swanson Organic Sesame Oil

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.

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