Cook the noodles just until tender and rinse with cold water to prevent sticking. Sauté the veggies until just tender for the best texture, and use the chili flakes to control the spice level to your liking.
Ingredients
4 oz Udon Noodles
1 whole Red Bell Pepper
1 whole Yellow Onion
6 oz Broccoli
0.5 oz Garlic
0.25 oz Rice Wine Vinegar
1 tsp Cornstarch
2 whole Umami Stock Concentrate
0.25 oz Tamari Sauce
1 oz Coconut Aminos
1 tsp Chili Flakes
5.25 oz Cabbage
0.5 cup Water
1 tsp Sugar
0 Salt
0 Pepper
0 Cooking Oil
Tools
medium pot
large sauté pan
small bowl
measuring cup
measuring spoons
whisk
strainer
Click anywhere to see instructions→
Green Chef
Spicy Noodle Stir-Fry with Broccoli
Cabbage, Bell Pepper, Chili Flakes
⏱️ 30 min🍽️ 2 servings
Cooking Tips
Cook the noodles just until tender and rinse with cold water to prevent sticking. Sauté the veggies until just tender for the best texture, and use the chili flakes to control the spice level to your liking.
Ingredients
4 oz Udon Noodles
1 whole Red Bell Pepper
1 whole Yellow Onion
6 oz Broccoli
0.5 oz Garlic
0.25 oz Rice Wine Vinegar
1 tsp Cornstarch
2 whole Umami Stock Concentrate
0.25 oz Tamari Sauce
1 oz Coconut Aminos
1 tsp Chili Flakes
5.25 oz Cabbage
0.5 cup Water
1 tsp Sugar
0 Salt
0 Pepper
0 Cooking Oil
Tools
medium pot large sauté pan small bowl measuring cup measuring spoons whisk strainer
Mise en Place
1
Prepare Vegetables
Cut 1 whole red bell pepper lengthwise into strips (about ¼ inch thick), then halve the strips widthwise. Cut ends off 1 whole yellow onion, discard peel, halve lengthwise, and cut into ¼-inch thick strips. Cut 6 oz broccoli into bite-size pieces if necessary. Mince ¼ oz garlic.
2
Gather and Measure Sauce Ingredients
Measure out 1 tbsp rice wine vinegar, 2 tsp cornstarch, 2 whole umami stock concentrates, 1 oz gluten-free tamari sauce, 1 oz coconut aminos, 1 tsp chili flakes (reserve half for garnish), ½ cup water (¾ cup for 4 servings), and 1 tsp sugar (2 tsp for 4 servings) into a small bowl. Whisk to combine and set aside.
3
Get Out Equipment
Set up a medium pot for boiling noodles, a large sauté pan for stir-frying, a small bowl for the sauce, measuring cup & spoons, whisk, and strainer.
4
Prepare Noodles
Bring a medium pot of lightly salted water to a boil. Once boiling, add 10½ oz udon noodles and cook 6–8 minutes until tender, stirring occasionally. Strain, rinse with cold water, shake off excess water, return to pot, then drizzle with cooking oil and stir to coat.
Cooking Steps
1
Cook noodles
Bring a medium pot of lightly salted water to a boil. Once boiling, stir in udon noodles. Cook 6-8 minutes, or until tender, stirring occasionally. Strain noodles. Rinse with cold water. Shake off excess water. Return to pot. Lightly drizzle with cooking oil. Stir to coat. (You'll finish the noodles in Step 5.)
2
Prep veggies
Cut red bell pepper lengthwise into strips, about ¼ inch thick. Halve strips widthwise. Cut ends off yellow onion and discard peel. Halve lengthwise; cut onion lengthwise into strips, about ¼ inch thick. Cut broccoli into bite-size pieces if necessary. Mince garlic.
3
Make sauce
Place rice wine vinegar, cornstarch, umami stock concentrates, gluten-free tamari sauce, coconut aminos, half the chili flakes, ½ cup water (or ¾ cup for 4 servings), and 1 teaspoon sugar (or 2 teaspoons for 4) in a small bowl. Whisk to combine.
4
Cook veggies
Heat a drizzle of cooking oil in a large sauté pan over medium-high heat. Add bell pepper, onion, and broccoli to hot pan. Season with salt and a pinch of pepper. Cook 4-5 minutes, or until broccoli is tender, stirring occasionally. Add garlic and cabbage. Cook 2-3 minutes more, or until garlic is fragrant and cabbage is just tender, stirring occasionally. Season with salt and pepper.
5
Add sauce & noodles
Add sauce to pan with veggies. Stir to combine. Cook 1 minute, or until sauce is bubbling and warmed through. Remove from heat. Add noodles to pan with sauce. Toss to coat.
6
Plate your dish
Divide spicy noodle stir-fry between bowls. Garnish with remaining chili flakes if desired. Enjoy!