Stir-Fried Udon Noodles with Vegetables

Boil some water in a large pot. Place frozen udon noodles in for 2 minutes or until no longer frozen. You aren’t trying to cook these noodles all the way through, because you will be cooking them more later on in the stir-fry. Pour into a colander and set aside.

Meanwhile, whisk sauce ingredients together and set aside.

In a large skillet, heat oil on medium high heat. Add minced garlic and stir until aromatic. Add zucchini, peppers and mushrooms and sauté for 4–5 minutes until softened. Add Napa cabbage and cook until wilted.

Pour noodles and sauce in and stir until sauce thickens. If you need more water, you can add a little bit at a time, but sauce should be thick enough to cling to the noodles. Serve immediately.