UDON NOODLE STIR FRY

Ingredients

• 18 oz udon noodles, cooked al dente

• 1.5 tbsp shallots, diced

• 1.5 tbsp fresno chili, sliced

• 1.5 tbsp ginger

• 1.5 tbsp garlic

• 3 tbsp scallions

• 3 tbsp cilantro

• 6 pc baby bok choy, quartered

• ⅓ cup black bean paste

• ⅓ cup soy sauce

• ⅓ cup lime juice

• ⅓ cup cauliflower, shaved

• ⅓ cup Spectrum® Organic Virgin Coconut Oil

• ⅓ cup long beans

• ⅓ cup shiitake mushrooms, sliced

• 3 tsp sambal (or chili paste)

Directions

• Heat the Spectrum® Organic Virgin Coconut Oil in a sauté pan or wok over medium high heat.

• Add the shallots, ginger, cilantro, scallion, and garlic and stir fry for 30 seconds until fragrant.

• Add the cauliflower, shiitake mushrooms, long beans and bok choy.

• Add the udon noodles, chili paste, black bean paste, fresno chili, and lime juice.

• Divide into bowls and garnish with scallions