NEVER ENOUGH GARLIC

Try out our amazing, vegan udon noodles recipe with baby bok choi, umami-packed shiitake mushrooms, spicy Szechuan Sauce, and lots of other goodies. We're not exaggerating when we say this is the best dinner we've ever made (but that may be a bit biased since we LOVE noodles)!

Ingredients (serves 4):

• 800 g (28 oz) fresh vegan udon noodles 
• 6-8 tbsp spicy Szechuan sauce (we made our own Easy, Vegan Szechuan Sauce)
• 4 baby bok choi
• 50 g (1.75 oz) dried shiitake mushrooms
• 5 small carrots
• 2 thin, green capsicums
• 2 red onions
• 6-8 cloves of garlic, crushed
• 125 g (4.4 oz) kale, washed and chopped
• 4 tbsp. vegan chilli/peanut/tofu oil
• 3 spring onions
• Sesame for garnish (optional)

Instructions:

1. Start by soaking the dried shiitake mushrooms in cold water for at least 30 minutes so they can rehydrate. 
2. Finely chop the onion, capsicums, and spring onions. Slice the carrots in thin strips juilienne-style. Chop the bok choi (and kale if it isn't pre-chopped) in large, chunky pieces. 
3. In a large wok or frying pan, heat the Szechuan sauce and chilli oil on high heat.
4. Add the shiitake mushrooms, onions, and garlic, and stir until golden brown. 
5. Meanwhile, boil your udon noodles in a small pot according to the instructions on the package (it shouldn't take more than 3-4 minutes).
6. Now add the capsicums to the wok, and stir until covered in Szechuan sauce and chilli oil.
7. Toss in the carrots and spring onions.
8. Add the bok choi and kale last to preserve their freshness and crunchy texture. Mix all the veggies until covered in sauce.
9. Make a small well in the middle of the wok, and fill it with the udon noodles. 
10. Combine the noodles with the sauce/veggie mixture, and stir on high heat for a few minutes until the noodles have absorbed the flavour from the sauce.
11. Serve immediately, and enjoy your amazing noodles!