1 1/2tablespoonssrirachause more or less depending on your spice preference ($0.25)
1teaspoonginger($0.06)
1teaspooncurry powder($0.06)
Instructions
Cook 7 ounces udon noodles according to package instructions and set aside.
Pour 1 1/2 cups boiling water and 1 tablespoon tamari over 4 ounces soy curls to rehydrate them. A majority of the liquid should be absorbed by the soy curls. Drain any remaining liquid after 10 minutes.
In a small mixing bowl, make the peanut sauce. Whisk together 1/3 cup peanut butter, 1/3 cup tamari1/3 cup water, 3 tablespoons maple syrup, 1 1/2 tablespoons sriracha, 1 teaspoon ginger, and 1 teaspoon curry powder. Set aside.
Heat a large 12" cast iron skillet, over medium heat. Once warm, add 1-2 tablespoons of oil and heat until warmed through. Add the rehydrated soy curls and pan fry for 5 minutes, stirring occasionally. Add 2 cloves garlic (minced) and sauté for another 30 seconds, or until fragrant.
Once the soy curls are lightly browned and crispy, add in 10 ounces shredded cabbage, 10 ounces shredded carrots, and the peanut sauce. Toss to completely coat the vegetables and soy curls in the peanut sauce and sauté for 3-5 minutes, or until the vegetables reduce.
Add in the drained udon noodles. Toss to fully coat and disperse the noodles and pan fry for another 2 minutes, or until warmed through and well combined.
Serve immediately while warm with crushed peanuts and cilantro, or as desired.
Notes
This stir fry is moderately spicy as is. If you enjoy spice, use 2 tablespoons sriracha (I use 2 tablespoons). If you are sensitive to spice, start with 1 tablespoon Sriracha and add more to taste.
The udon noodles I buy come in a package of 3 bundles. 2 bundles weigh 6.7 ounces.
Udon noodles substitute: Use rice noodles or soba noodles. This may change the total cook time of the recipe.
Soy curls substitute: Use 1 lb of your family's favorite protein. Beef (vegan or regular), chicken (regular or vegan), and pan fried tofu all work well.
I use my food processor to easily shred the carrots and cabbage at home.
To make this recipe quicker and easier, use 2 (1o ounce) bags of coleslaw mix in place of the carrots and cabbage.
You can use any vegetables you'd like, just use quicker cooking vegetables to keep the cook time down. Snap peas, mushrooms, zucchini, etc. would work great.