Stir-Fried Vegetables with Chili, Lemongrass, and Miso Soup

Main Dishes | Japanese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Stir-Fried Vegetables with Chili, Lemongrass, and Miso Soup

Ingredients

Garlic - 1 clove
Vegetable Oil - 3 tablespoons
Mild Chili Spice - 1 piece
Leek - 2 pieces
Spanish onions - 1 head
Lemongrass - 1 stalk
Snap Peas - 12 pieces
Peanut Sprouts - ¼ cup
Mini corn - 10 pieces
Baby Bok Choy - 4 pieces
Salt - a pinch
Sugar - ½ teaspoon
Soy Sauce - 2 tablespoons
Udon Noodles - 8.8 oz
Miso Paste - 20 fl oz

Step by Step guide

Step 1

Heat a wok over medium heat for 1-2 minutes until it starts to smoke, then add vegetable oil. Add minced garlic, chili, and lemongrass, and stir-fry for 30 seconds. Add finely chopped red onion and leek, and stir-fry for another minute. Add the remaining chopped vegetables and sprinkle with salt, sugar, and drizzle with soy sauce. Stir-fry for 3 minutes until the vegetables are tender.

Step 2

Cook the noodles in boiling water for 2-3 minutes until tender. Drain and rinse under cold water. Heat the miso soup. Divide the noodles and vegetables into 2 bowls and pour the soup over them.