Ingredients
Sauce mixture:
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1/4 cup (60 milliliters) soy sauce
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2 teaspoons (10 milliliters) rice wine vinegar
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2 tablespoons (30 milliliters) brown sugar
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2 cloves garlic, minced
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2.5 centimeter piece ginger, minced
Noodles:
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1 tablespoon (15 milliliters) vegetable oil
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1 carrot, sliced
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1/2 onion, sliced
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3 cups (710 milliliters) spinach
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1/2 cup (120 milliliters) sliced green onions, divided
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Packaged fresh udon noodles (10.5 oz/300 g)
Directions
Sauce mixture:
- Combine soy sauce, vinegar, brown sugar, garlic, and ginger in a small bowl and set aside.
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.
