This stir fry Japanese udon noodles with vegetables turned out delicious! Quick, easy, and different than the common sweet and salty flavored sauces.
2 cups of button mushrooms
1.5 cup of snap peas
3 small bell peppers (yellow, orange, red)
1 cup chopped scallion
5 Tablespoon vegetable or canola oil
Stir Fry sauce:
1/2 Tablespoon oyster sauce
2 Tablespoon Viet Huong fish sauce
1/2 teaspoon sesame oil
2 Tablespoon medium sweet soy sauce
3 Tablespoon Rany’s Sweet & Sour Sauce
1/8 teaspoon black pepper
1 teaspoon minced garlic
Note: The key ingredient for this sauce mixture is Rany’s Sweet and Sour sauce. I never liked sweet and sour sauce at the fast food Chinese restaurants until I came to Kung Pao Chinese restaurant in Richardson, Texas. The Vietnamese lady owner makes and sell bottles of her homemade stir fry sauces made from scratch. Her sweet and sour sauce is amazing! It better be since I paid $15 dollars for this bottle.
4. Heat non-stick deep stir fry pan with 2 tablespoon of vegetable oil. (Cooking on high heat the whole time.)
10. Turn off heat. Add the mushrooms back in and stir everything up well. Transfer to plate and serve. I wouldn’t suggest to leave the stir fry noodles sitting in the hot pan for long because it will overcook the noodles. It’s best to stir fry noodles and serve right away or at least remove it from the heat. Enjoy!
I like taking the one nice photo of my completed work with white background nowadays. But Chef Grace said, “No, I want a yellow background.” So she got out my yellow maternity dress that I sewed and demanded me to take the food picture with the yellow backdrop. Before I know it, she’ll probably be taking over my blog too!