Orange-Ginger Stir-Fry with Udon Noodles

First off, let me just start by reminding you guys again that Meals On The Double is now ALSO on Instagram! Don’t miss out on great quick recipes that I won’t be posting here, as well as other food inspired content!

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So, this is one of my go-to “I don’t really feel like cooking but we need to eat” recipes! I have made it so many times that I’m pretty sure I can clear under 30 minutes with ease. There are endless variations of ingredients you can use to make this stir-fry, so my recipe is more like a guide. You can add chicken, shrimp, or steak if you’d like, or just enjoy it with veggies only! 

The stir-fry sauce can be made in less than 10 minutes and adjusted to taste. I used pre-made orange juice, but if you have the time and the patience you can squeeze your orange juice for a fresher orange flavor! If you can not find ginger paste (I get mine from Albertsons), you may use fresh minced ginger!Like your stir-fry spicy? Try adding 1/2 tsp of crushed red pepper to your sauce! Double the recipe, jar, and refrigerate the remaining sauce to have ready to use in the future (I’m talking 30-45 days, not next year future!)

*The items shown are brands that I personally use, however, there is no endorsement of these products, and you may use similar products of different brands if you are unable to find them in your local store. You may also want to use organic or fresher ingredients that you must slice and dice yourself, feel free to use what you are comfortable with eating, but do not expect the same time frame for completion. Of course omitting anything that you are allergic to or do not like may or may not change the end result, but whatever you choose to do, there should be no MAJOR compromise in flavor or quality. If you have any questions about substitutions feel free to ask in the comments!
(If you make this dish, please take a picture and post to your social media account tagging this blog, thanks so much!)

Orange-Ginger Stir- Fry Sauce

  • 1/4 cup vegetable broth 
  • 1/2 cup teriyaki sauce
  • 1 1/2 cups 100% orange juice
  • 1/4 cup brown sugar
  • 1/2 tbsp ginger paste
  • 2 tbsp cornstarch

This stir-fry sauce is super easy and can be adjusted to taste if need be. In a pot add your vegetable broth, teriyaki sauce, orange juice, and ginger paste (picture below of the brand that I use). Bring to a low boil. Stir in your brown sugar. Turn your heat down to medium-low and gradually add in your cornstarch while stirring vigorously. Once cornstarch is added continue to stir until your sauce is thickened and clings to/ drips from your whisk when removed.  

Quick tip: Make sure that you taste your sauce BEFORE adding your cornstarch to thicken. Also if you have any cornstarch lumps, you can just strain your sauce.

Sauteed Stir-fry Veggies 

  • 1/2 cup red onion
  • 1/2 cup sweet onion
  • 1 cup mushroom
  • 1 cup broccoli
  • 1/2 cup red bell pepper strips
  • 1/2 cup green bell pepper strips
  • 1/2 cup thin carrot strips
  • 1 tbsp chopped garlic
  • 1/4 cup chopped green onion
  • 1 tbsp olive oil
  • 1tsp chinese five spice
  • 1 tsp natures seasoning (or black pepper, salt, onion powder, garlic powder)

I like to use this particular mix of veggies in my stir-fry, but you can literally use any combination of vegetables in a stir-fry. I only use 2 seasonings in my stir-fry and crushed red pepper (not pictured) if I want a spicy kick!

Heat your oil, add your firmer veggies, that take longer to cook, first (peppers, carrots, broccoli, onions..etc.), and your seasoning. As those veggies start to soften, add your softer, quicker cooking ingredients (mushrooms, garlic, green onion, etc.). Saute your veggies until they are soft, but still have a nice bite!

Cook your udon noodles according to directions, drain, and rinse with COLD water. Add your noodles, veggies, and about a cup of sauce back to your pan, mix, and heat ingredients, tossing together on medium heat for 2-3 minutes.

Top with fresh chopped green onion and enjoy!

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HAPPY EATING!

 

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