Stir-Fried Vegetables with Chili, Lemongrass, and Miso Soup
Main Dishes • Japanese
Description
Stir-Fried Vegetables with Chili, Lemongrass, and Miso Soup
Ingredients
- Garlic 1 clove
- Vegetable Oil 3 tablespoons
- Mild Chili Spice 1 piece
- Leek 2 pieces
- Spanish onions 1 head
- Lemongrass 1 stalk
- Snap Peas 12 pieces
- Peanut Sprouts ¼ cup
- Mini corn 10 pieces
- Baby Bok Choy 4 pieces
- Salt a pinch
- Sugar ½ teaspoon
- Soy Sauce 2 tablespoons
- Udon Noodles 10 oz
- Miso Paste 20 fl oz
Step-by-Step Guide
Step 1
Heat a wok over medium heat for 1-2 minutes until it starts to smoke, then add vegetable oil. Add minced garlic, chili, and lemongrass, and stir-fry for 30 seconds. Add finely chopped red onion and leek, and stir-fry for another minute. Add the remaining chopped vegetables and sprinkle with salt, sugar, and drizzle with soy sauce. Stir-fry for 3 minutes until the vegetables are tender.
Step 2
Cook the noodles in boiling water for 2-3 minutes until tender. Drain and rinse under cold water. Heat the miso soup. Divide the noodles and vegetables into 2 bowls and pour the soup over them.
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