- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon cornstarch
- 1/2 teaspoon garlic
- 1 tablespoon oil
- 1/2 onion
- 1 carrot
- 1/2 cup snap peas
- 1/2 can (1/2 of 8oz can) water chestnuts (I drained and rinsed them)
- 1 pkt (14oz) udon noodles
1. Prepare noodles according to packet.
2. Combine the soy sauce, vinegar, cornstarch and garlic in a small bowl and set aside.
3. Heat the oil and cook the onion for 3-5 minutes.
5. Add the carrot and peas and cook for 2-3 minutes.
6. Add the chestnuts and stir.
7. Add the noodles and pour in the sauce. Allow to thicken.
No comments:
Post a Comment