Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cook 500 grams of udon noodles according to package directions; drain and rinse with cold water, then set aside.

2. 2

   In a small bowl, whisk together 4 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake, and 1 teaspoon of granulated sugar; set the stir-fry sauce aside.

3. 3

   Heat 2 tablespoons of neutral oil in a large wok or skillet over medium-high heat. Add 2 minced garlic cloves and the 1-inch piece of grated fresh ginger, and stir-fry for 30 seconds until fragrant.

4. 4

   Add 1 julienned medium carrot, 1 thinly sliced small red bell pepper, 100 grams of sliced shiitake mushrooms, and 400 grams of drained and rinsed canned chickpeas to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.

5. 5

   Add 1 cup of frozen shelled edamame and the cooked 500 grams of udon noodles to the wok, tossing gently to combine all ingredients.

6. 6

   Pour the prepared stir-fry sauce over the noodles and vegetables, then toss everything thoroughly for 2-3 minutes until the sauce has thickened and coated all ingredients evenly.

7. 7

   Remove from heat, drizzle with 1 tablespoon of toasted sesame oil, and serve immediately, garnished with 2 chopped green onion stalks and 1 teaspoon of toasted sesame seeds.