Udon Noodle Stir Fry with Mixed Beans

My poor wife had to work very long hours one day last week and so I got command of the kitchen again. I cooked up something interesting since I wanted to use both udon noodles and beans. Anyway, it didn’t taste all too bad and thus I present here without further ado the recipe:

Ingredients

  • 270 g Udon Noodles
  • 400 g White Button Mushrooms, quartered
  • 3 bunches of baby Bok Choi, sliced in half
  • 1 can of Mexican Mixed Means (Red Kidney Beans, Pinto Beans, Black Beans)
  • 8 cloves of Garlic, chopped
  • 1 small Red Onion, chopped
  • 2 tablespoon Kikoman Soy Sauce
  • 1 tablespoon Canola Oil
  • 2 teaspoons Rice Wine Vinegar
  • 1 tablespoon Cooking Sake
  • 1 teaspoon Sesame Oil

Preparation

  • Heat canola oil in a large wok or frying pan
  • Fry onion on low heat for 5-7 minutes, until it starts to brown
  • Fry garlic for 2-4 minutes, until it starts to brown
  • Add mushrooms, slightly increase heat and fry for 2 minutes
  • Cook udon noodles as per instruction in a separate saucepan
  • Add soy sauce, Rice Wine Vinegar and Cooking Sake and increase heat to medium high, cook mushrooms and sauce for 8 minutes
  • Add beans and cook for another 2 minutes
  • Add bok choy and cook for 3 minutes
  • Add sesame oil
  • When udon noodles are ready, add about a 1/4 cup of the cooking water to the wok, then drain udon noodles well
  • Add udon noodles to the wok and mix well
  • All done!

 

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