Spicy Udon Noodles

An Ode to Chef Conlan, recently retired Executive Chef of Lake Austin Spa Resort

Serves 6

Ingredients

Zest and juice of 1 orange
2 tablespoons hoisin sauce
1 tablespoon low sodium soy sauce
1 tablespoon Asian chile paste
1 ½ tablespoons sugar
1 ½ tablespoons rice wine vinegar
1 tablespoon roasted sesame oil
1 tablespoon canola oil
1 ½ tablespoons minced garlic
1 ½ tablespoons minced fresh ginger root
6 cups mixed raw stir fry vegetables (broccoli, bok choy, zucchini, onion, green onion, red bell pepper, carrots)
3 cups cooked udon noodles
¼ cup chopped fresh basil leaves
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro leaves
2 tablespoons chopped dry-roasted peanuts

Instructions

Combine the orange zest and juice, hoisin sauce, soy sauce, chile paste, sugar and vinegar in a bowl, set aside. Combine the sesame oil and canola oil in a small bowl. Heat 2 teaspoons of the oil mixture in a skillet over high heat. Add the garlic and ginger and stir fry until they begin to color. Add the mixed vegetables and stir fry for 1 to 2 minutes. Add the noodles and reserved sauce. Cook for 1 minute. Add the basil, mint and cilantro, toss to mix. Serve hot, garnish with peanuts.