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Veggie udon noodles


Sauce mixture:

  • 1/4 cup (60 milliliters) soy sauce
  • 2 teaspoons (10 milliliters) rice wine vinegar
  • 2 tablespoons (30 milliliters) brown sugar
  • 2 cloves garlic, minced
  • 2.5 centimeter piece ginger, minced


  • 1 tablespoon (15 milliliters) vegetable oil
  • 1 carrot, sliced
  • 1/2 onion, sliced
  • 3 cups (710 milliliters) spinach
  • 1/2 cup (120 milliliters) sliced green onions, divided
  • Packaged fresh udon noodles (10.5 oz/300 g)


Sauce mixture:

  1. Combine soy sauce, vinegar, brown sugar, garlic, and ginger in a small bowl and set aside.


  1. In a hot oiled wok, add carrots and onions, cook until soft, about one minute.
  2. Add the spinach and half of the green onion, cook until tender.
  3. 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:

  1. Garnish with the remaining green onion.

Follow Spencer Watts:

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