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Stir fry’s are such a great go-to meal for fresh, healthy flavor and variety. With so many people cooking at home more right now, @anniechunsinc makes eating your favorite Asian foods in your own kitchen so convenient. Even though many of us are stuck at home, that doesn’t mean we aren’t busy! With ready-to-go organic noodles that are freshly cooked and sealed, you never have to soak or boil them. You can create a soup, stir fry, or cold salad in an instant with all of the flavors you love.
I hope you enjoy this Udon Edamame Stir Fry recipe using @anniechunsinc soft, thick and delicious udon noodles that make cooking so much easier! #CookingWithAnnieChun
Udon Edamame Stir Fry
- 1 Tablespoon of vegetable oil
- 1/2 of a yellow or red onion, sliced
- 1/2 of a green or red bell pepper, sliced
- 1 rib of celery, sliced at an angle
- 2 garlic cloves, minced
- 1 Tablespoon of minced ginger
- 1/2 cup of shredded cabbage
- 1/4 cup of grated carrots
- 1/2 cup of frozen edamame
- 3 Tablespoons of soy sauce
- 1 Tablespoon of hot sauce, optional
- 12 ounces of Annie Chun’s Udon Noodles
- In a medium pan over medium-high heat, saute the onions, bell pepper, and celery for 3 to 4 minutes, until vegetables become tender and translucent. Add the garlic, ginger, cabbage, carrots, edamame, soy sauce, and hot sauce (if using) and saute for 2 to 4 minutes, until vegetables become tender.
- Stir in the Annie Chun’s Udon Noodles and cook for an additional 3 minutes.
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