Udon noodle stir-fry with teriyaki butter sauce and vegetables

Ingredients for 2 servings:

• 200 g udon noodles
• 1 garlic clove(s)
• 1 pinch(s) thyme
• 75 ml teriyaki sauce
• 1 dash of soy sauce
• 1 tsp honey
• 3 small pieces of butter, cold
• 1 pak choi
• 2 carrots
• 1 small zucchini
• 1 handful of sugar snap peas
• 1 bell pepper
• 1 onion(s)
• some oil for frying
• possibly cashew nuts
• some salt and pepper
• some sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

suitable for pre-cooking

First, you can make the teriyaki butter sauce. To do this, put a little oil (I use coconut or peanut oil) in a small pot and press the garlic clove with a garlic press or chop it finely and add it to the pot. Then sprinkle in the thyme and sauté briefly. Now pour in the teriyaki sauce and soy sauce and let it simmer. At the same time, you can cook the udon noodles. Quarter the bok choy, peel the carrots and cut into sticks. Wash the snow peas thoroughly. Cut the bell pepper into strips and the zucchini into sticks. Halve the onion and then slice it into rings. Add oil to a pan. Briefly fry the bok choy, the carrot sticks and the snow peas over high heat, season with salt, pepper and sugar. Drain the udon noodles and fry briefly. Reduce the heat and add the onions to the pan. Cover the pan and steam the contents for about 10 minutes. After 5 minutes, add the bell peppers and zucchini. Meanwhile, turn off the heat in the saucepan and let the sauce cool briefly. Then add 1 teaspoon of honey and 3 small pieces of cold butter and stir to combine. Let the sauce thicken for 2 minutes. Now remove the lid from the pan and stir in the teriyaki butter sauce. Let everything simmer for 5 minutes over low heat, stirring occasionally. Serve the dish with crushed cashew nuts. If you like meat in your meal, you can simply brown it in the pan at the beginning and leave it in until the end.