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  • 1 orange zest and juice
  • 2 tablespoons hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Asian chili paste
  • 11/2 tablespoons sugar
  • 11/2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon canola oil
  • 11/2 tablespoons minced garlic
  • 11/2 tablespoons minced fresh ginger
  • 6 cups mixed cut raw stir-fry vegetables (broccoli, bok choy, zucchini, onion, scallion, red bell peppers, carrots)
  • 3 cups cooked udon noodles (9 ounces dry)
  • 1/4 cup freshly chopped basil leaves
  • 1/4 cup freshly chopped mint leaves
  • 1/4 cup freshly chopped cilantro leaves
  • 2 tablespoons chopped dry-roasted peanuts, for garnish


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