At midweek our hoard of farmer's market goodies are usually starting to thin, so these sorts of stirfrys tend to take shape. Here we used red bell pepper, carrot, scallion, garlic, and burdock root. We fill things out with a can of seitan or block of tofu and some noodles. While the veggies and seitan cooked in a little sesame oil, we boiled the udon noodles (about 4-5 minutes). We then used tongs to transfer the hot, al dente noodles directly to the wok. We watered down a little bit of honey in some water and added this along with tamari for our seasoning. Healthy. Easy. Num.
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