Spicy Garlic and Ginger Udon (Noodles)

These noodles can be as quick as you want to make them. Fresh Udon cooks in about 3 minutes. Dried Udon, takes as long as fettucini or spaghetti.

Mix up the sauce first.

• 2 – 3 cloves minced garlic
• 1/4 cup soy sauce (used reduced sodium or cut down a bit)
• 2 Tbs rice vinegar (this adds a lot of salt)
• About 1 inch of fresh ginger minced

• very scant1/4 cup salad oil (most recipes call for peanut oil. Salad oil works. I would not use olive oil or any other strongly flavored oil unless that is really what you are going for here.)
• 1- 3 Tbsp mirin or sake
• Sesame oil to taste
• 1 – 3 tsp chili garlic sauce
• pepper, cilantro to taste
• 2 – 3 thinly sliced green onions
• You may want to add a Tbsp of honey 

Set the sauce aside so that the flavors start to blend.

Stir fry some chicken. Add a bit of the sauce near the end to flavor it. Set aside on plate.

Quickly stir fry sliced carrots, broccoli, red peppers or any other veggies that you like. You just want them to be crisp and warm. Add to plate and set aside. Don’t cover the veggies. you do not want them to continue to steam while you are waiting for the noodles to finish.

Cook noodles in hot water as per the package instructions. Drain. Toss the veggies, meat, noodles and sauce together. Enjoy.
Garnish with some lime, cilantro or fresh bean sprouts.