Total Time: 40 Minute Prep Time: 10 Minutes Cook Time: 30 Minutes Servings: 4
1 packet of udon noodles
3 cloves of garlic
1 can of water chestnuts
8oz of snap peas
3 stalks of celery
4 cups of vegetable stocks
3 tbs of soy sauce
1 tbs of brown sugar stevia
1 tbs of sriracha
1. Bring a large pot of water to a boil and add udon noodles. Reduce to medium high heat and cook for 15 minutes, or until done to your liking.
2. Heat a large frying pan to medium heat and drizzle with oil. Dice shallot, celery, garlic, carrots and add to pan. Satute for 5 minutes. Add in water chestnuts and snap peas. Saute for another 5 minutes. Set aside.
3. Add vegetable stock, soy sauce, brown sugar stevia and sriracha into a medium sauce pan and bring to a boil. Reduce to medium heat and allow to cook for 10 minutes.
4. Once noodles have been strained, combine noodles, vegetables and broth in a large both. Mix well.