Japanese Caramelized Noodles

Serves 6

www.ZsusVeganPantry.com

½ cup teriyaki sauce or ¼ cup vegetarian Stir-Fry sauce plus ¼ cup water

2 tablespoons brown rice vinegar

¼ cup packed brown sugar

1 teaspoon dried ginger

Fresh ground black pepper, to taste

1 (10-ounce) package udon noodles or linguine

1 tablespoon olive oil

2 cups small broccoli florets

½ cup thinly sliced carrots

1 cup sliced mushrooms, button or crimini

4 garlic cloves, minced

1 tablespoon toasted sesame seeds

¼ teaspoon red chili flakes

1 tablespoon toasted sesame seed oil (optional)

1. Combine the teriyaki, vinegar, sugar, ginger and black pepper in a small bowl and set aside.

2. Cook the noodles in a large pot of salted water until al dente. Drain and set aside.

3. Heat the oil in a large skillet or wok over medium-high heat. Stir in the broccoli, carrots and mushrooms. Stir and cook until crisp-tender. Stir in the garlic and cook for another minute. Remove from skillet and set aside.

4. Add the noodles to the skillet, adding more oil to prevent sticking to the pan, and cook until golden, about 4 minutes.Add the reserved sauce, the cooked vegetables, sesame seeds, chili flakes and optional sesame seed oil. Adjust seasoning with salt and black pepper. Cook until heated through and serve.