Spicy Thai Noodles

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Spicy Thai Noodles


Prep time15 minutes
Cooking time15 minutes
Total time30 minutes


This dish can be vegetarian or not, depending on your preference.  Just add your preferred meat or meat substitute shortly before you start sauteing the veggies.


1 package
noodles, udon (9.5 ounces)
2 tablespoons
sesame oil
1 cup
carrot (julienned)
1 cup
bell pepper, red (julienned)
1 teaspoon
red pepper flakes (more if you like it spicy)
2 cloves
garlic (minced)
2 teaspoons
ginger, fresh (minced)
1 cup
mushrooms, shiitake (sliced)
green onion (sliced diagonally)
4 tablespoons
2 tablespoons
4 tablespoons
cilantro (roughly chopped)
2 tablespoons
basil, fresh (roughly chopped)
1 tablespoon
sesame seeds (optional)
lime (cut into wedges)


Cook the udon noodles according to the package directions. Drain and rinse well. Set aside. While the noodles are cooking, heat the sesame oil in a wok or large skillet over medium-high heat. Add the carrots, bell peppers and chili flakes and sauté for 2-3 minutes. Add the garlic, ginger, mushrooms and green onions and sauté another 2-3 minutes. In a small bowl, whisk together the tamari and honey and add to the sautéed vegetables, stirring well. Add the drained noodles and mix well. Cook just until noodles are heated through. Remove from heat and stir in the cilantro and basil. Serve garnished with sesame seeds and lime wedges. 


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