Sweet & Spicy Udon Stir Fry


Recipe by Gina Chong

Serves 4
Prep time: 15 min
Cook time: 40 min

A quick and easy meal that’s both healthy and satisfying – and makes for the perfect leftover meal.

2 pkg udon (7 oz. each, 14 oz. total)
4 c broccoli florets
3 c sliced mushrooms
1 sliced green onions
4 eggs
1 tbsp oil
3 tbsp red pepper paste (gochujang)
2 tbsp granulated sugar
2 tbsp rice vinegar
1 tbsp soy sauce
1 clv minced garlic
1 tbsp sesame oil
1 tbsp lemon lime soda (optional)

Combine all sauce ingredients in a small bowl and set aside: red pepper paste, granulated sugar, rice vinegar, soy sauce, minced garlic, sesame oil & lemon lime soda

Fill a small saucepan with water and bring to a boil. Cook udon according to directions. Drain and set aside. (Leave about a tbsp of water at the bottom of the pan so the noodles don't stick.)

Fry each egg sunny-side up and set aside.

Warm oil in a large pan over medium-high heat. Once warm, add mushrooms and spread into one layer. Let cook 3-5 minutes without stirring. Add broccoli and stir. Cook 2 minutes then pour in 2 tbsp water and cover. Cook 2 more minutes until broccoli is tender-crisp. Add the Libby's Whole Kernel Sweet Corn, Libby's Sliced Carrots, noodles, and sauce. Gently stir to coat. Once ingredients are warmed through, remove from heat. Serve immediately.