Stir-fried Udon with Tomato, Zucchini & Avocado

Name: Stir-fried Udon with Tomato, Zucchini & Avocado
Yield: 1 serving
Cuisine: British
Ingredients: 1 serving Cooked Udon *Frozen type recommended; 1/2 tablespoon Olive Oil *OR Oil of your choice; 1 small clove Garlic *finely chopped; Chilli Flakes as required; 1/2-1 ripe Tomato *cut into small pieces; 1/4-1/3 Zucchini *thinly sliced; 1 tablespoon Soy Sauce; 1/2 Avocado *cut into small pieces; Finely chopped Spring Onion *Today I used 2 leaves Shiso (Green Perilla)

Hiroko Liston @hirokoliston

Melbourne, Australia

On a summer day, I picked Tomato and Zucchini in my garden and stir-fried them with Udon Noodles for lunch. I could have added Meat OR Tuna, but I added Avocado. I almost always add Spring Onion to this type of dish, but I added Shiso, which came from my garden, too. It turned out a very simple Vegan dish, and I enjoyed its clean flavour.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

1serving Cooked Udon *Frozen type recommended
1/2 tablespoonOlive Oil *OR Oil of your choice
1small clove Garlic *finely chopped
Chilli Flakes as required
1/2-1ripe Tomato *cut into small pieces
1/4-1/3Zucchini *thinly sliced
1 tablespoonSoy Sauce
1/2Avocado *cut into small pieces
Finely chopped Spring Onion *Today I used 2 leaves Shiso (Green Perilla)

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Steps

1

Heat Cooked Udon Noodles in boiling water, and drain.
2

Heat Oil, Garlic and Chilli in a frying pan over medium heat. When aromatic, add Tomato and Zucchini, and stir-fry. When softened, add Soy Sauce and stir.
3

*Note: If you have ‘Mentsuyu’, you can use it instead of Soy Sauce. You would need 2-3 tablespoons.

'Mentsuyu' (Noodle Dipping Sauce)
4

Add drained Udon Noodles and Avocado, and stir to combine.
5

Place in a serving plate, top with some finely chopped Spring Onion (OR Shiso), and enjoy.