
Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
For the sauce mixture:
1/4 cup (60 ml) soy sauce
2 teaspoons (10 ml) rice wine vinegar
2 tablespoons (30 ml) brown sugar
2 cloves garlic, minced
1-inch piece ginger, minced
For the noodles:
1 tablespoon (15 ml) vegetable oil
1 carrot, sliced
1/2 onion, sliced
3 cups (710 ml) spinach
½ cup (120 ml) sliced green onions, divided
Packaged fresh udon noodles (10.5 oz/300 g)
Method:
For the sauce mixture:
Combine soy sauce, vinegar, brown sugar, garlic, and ginger in a small bowl and set aside.
For the noodles:
In a hot oiled wok, add carrots and onions, cook until soft, about one minute.
Add the spinach and half of the green onion, cook until tender.
Add the udon noodles and sauce mixture, stir-fry, make sure to separate the noodles and evenly coat with the sauce mixture. Continue to stir-fry for four minutes.
To serve:
Garnish with the remaining green onion.