Hot and Sour Udon Noodle Soup Recipe

Name: Hot and Sour Udon Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 small yellow onion chopped; 1 cup mushrooms assorted or any kind you prefer, sliced; 1 each carrots cut into matchsticks; 1/2 each sweet red bell peppers thinly sliced; 1 each celery stalks thinly sliced; 2 cloves garlic minced; 1/2 teaspoon ginger minced; 4 ounces udon noodles or soba, or spaghetti; 4 cups stock vegetable or chicken; 1 tablespoon sesame oil; 2 tablespoons soy sauce, tamari or more to taste; 2 tablespoons rice vinegar or to taste; 1/2 teaspoon chili garlic sauce optional; 1 cup sugar snap peas; 2 each scallions, spring or green onions thinly sliced; 1/4 cup cilantro freshly chopped

Servings: persons

1 tablespoon vegetable oil
1 small yellow onion chopped
1 cup mushrooms assorted or any kind you prefer, sliced
1 each carrots cut into matchsticks
1/2 each sweet red bell peppers thinly sliced
1 each celery stalks thinly sliced
2 cloves garlic minced
1/2 teaspoon ginger minced
4 ounces udon noodles or soba, or spaghetti
4 cups stock vegetable or chicken
1 tablespoon sesame oil
2 tablespoons soy sauce, tamari or more to taste
2 tablespoons rice vinegar or to taste
1/2 teaspoon chili garlic sauce optional
1 cup sugar snap peas
2 each scallions, spring or green onions thinly sliced
1/4 cup cilantro freshly chopped

1
In a large non-stick skillet, heat the oil until hot over medium-hight heat.
2
Add the onions, stirring often, and cook for about 5 minutes until soft and start becoming brown.
3
Stir in mushrooms, and cook for another 5 to 7 minutes until mushrooms have begun to brown and most of the liquid has evaporated.
4
Add the carrots, bell pepper, celery, garlic and ginger, stirring often, and cook for another 2 minutes until the vegetables just start to become tender but still crisp.
5
Remove from the heat.
6
Meanwhile add broth, sesame oil, soy sauce, rice vinegar, and chili garlic sauce if using into a large pot, and bring to boil.
7
Cook the noodle according to the direction on the package, at the last 2 minutes, add the mushroom-vegetable mixture, sugar snap peas, scallions, and half of the cilantro into the pot.
8
Stir until well combined and the noodle soup is heated through.
9
Divide between two serving bowls, sprinkle the remaining cilantro on top.
10
Serve hot.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 small yellow onion chopped, 1 cup mushrooms assorted or any kind you prefer, sliced, 1 each carrots cut into matchsticks, and more.

Yes, Hot and Sour Udon Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot and Sour Udon Noodle Soup

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