Vegetable Stir-Fry with Spicy Orange-Sesame Sauce
Dinner doesn't get more colorful than this Vegetable Stir-Fry with Spicy Orange-Sesame Sauce! Stir fried veggies and noodles get a boost of favor from a spicy orange-sesame sauce. It's far tastier than any take-out meal, and it's a great option for supper on busy weeknights.
Ingredients
For the Stir-Fry
- 8 ounces udon, rice, or soba noodles
- 1 tablespoon peanut oil
- 1 small red onion diced (about 1 cup)
- 2 cups shiitake mushrooms sliced (about 10 medium sized mushrooms)
- 1 red bell pepper diced
- 2 medium carrots shredded
- 1 cup edamame fresh or frozen and thawed
- 5 cups baby bok choy chopped (about 5 small heads)
- 2 tablespoons black sesame seeds
For the Sauce Stir-Fry Sauce
- ½ cup orange juice
- 3 tablespoons tamari
- 2 tablespoons tahini
- 1 tablespoon ginger grated
- 1 tablespoon cornstarch
- 2 teaspoons garlic chili paste
- 2 cloves garlic minced
Instructions
- Cook the noodles according to the package and set aside.
- In a large pan or wok, cook the onion over medium heat until it begins to soften, about 5 minutes.
- Add the mushrooms and peppers and cook for about 5 more minutes, until they soften.
- While the mushrooms and peppers are cooking, whisk the sauce ingredients together in small bowl.
- Add the carrots, edamame, and bok choy. Cook for a 2 or 3 more minutes, until the bok choy leaves start to wilt.
- Add the sauce to the pan, and mix everything together to coat. Let cook for a few more minutes, until the sauce begins to thicken, then add the noodles and toss to coat. The noodles will soak up some of the sauce.
- Remove the pan from the heat. Divide among four plates and sprinkle with the sesame seeds.