This is one of the first dishes I made when we veered towards a more plant-based diet. It certainly is a well-rounded dish, with plenty of different colors of vegetables, protein and fiber from the beans, and quick energy from the carbs given by the udon. This dish is super quick to make and requires minimal usage of the cutting board (if you buy pre-cut matchstick-cut carrots and kale, like I do). I think I made this in about 20 minutes. It’s a great, healthy option for lunchtime, and gives us steady energy throughout the next few hours.
I like things minimally spicy, but if you want, feel free to up the ante and add more sriracha as needed (I know my hubs does!).
Stir-Fried, Veg-Friendly Udon with Black Beans
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
4 cup chopped kale leaves
1 cup matchstick-cut carrots
1 red bell pepper, sliced thin
1 14.4-oz can black beans, drained and rinsed
2 tablespoons vegetarian stir-fry sauce
1 teaspoon tamari (or soy sauce)
1 teaspoon sesame oil
1 teaspoon sriracha chili sauce
1/2 teaspoon black pepper
1 14-oz package precooked udon noodles (or you can boil your own)
optional garnish: black sesame seeds
In a saute pan over medium heat, add the olive oil. When it is hot and shimmering, add the garlic, kale, carrots, and red bell pepper. Saute for 5 minutes, until kale is slightly wilted. Add the black beans, and reduce heat to low. Add the vegetarian stir-fry seasoning, tamari, sesame oil, sriracha, and black pepper. Add the udon noodles, breaking up the noodles if they’re stuck together (if this is hard, try putting the lid on the pan for a couple minutes, and then separating the noodles). When heated through, garnish with black sesame seeds, and serve.