Ingredients
1 box udon noodles
leeks or scallions
organic extra virgin olive oil
red or green peppers
cauliflower, broccoli or cabbage
soy sauce or liquid coconut aminos
Note
I use wheat and buckwheat noodles as they tend to hold up a little better than buckwheat.
Directions
Boil water and cook udon according to directions on package, drain
Saute onions (scallions or leeks) and garlic in a little olive oil
Add red or green sweet peppers and cook a few minutes
Add broccoli, cauliflower or cabbage, cut into small pieces or strips
Add a little water and a little soy or soy-ginger sauce and cook just until veggies are cooked, but still brightly colored
Serve veggies over warm noodles
Add an arugula, radicchio and endive salad for a great meal