Spicy Udon Lentil & Quinoa Stir-Fry
This vibrant stir-fry combines udon noodles with red lentils and quinoa for a hearty, protein-packed meal. Enhanced by a blend of spices and vegetables, such as grilled peppers, it’s tossed in a savory soy sauce for an Asian-inspired twist. Quick, nourishing, and scrumptious, this dish caters to a variety of palates while using pantry staples you already have!
ingredients
- 4 packs udon noodles
- 1 cup red lentils
- 1 cup quinoa (mix of red and white)
- 1 jar grilled peppers, drained and sliced
- 3 tbsp olive oil
- 2 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tsp garlic granules
- 1 tsp cumin (ground)
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp black pepper
- 2 cups vegetable stock
- Sea salt to taste
steps
- 1.
Cook the udon noodles according to package instructions, then drain and set aside.
- 2.
Rinse the red lentils and quinoa. In a pot, combine them with vegetable stock and bring to a boil. Reduce heat and simmer for about 20 minutes until cooked.
- 3.
In a large skillet or wok, heat olive oil over medium-high heat. Add the grilled peppers and sauté for 2-3 minutes.
- 4.
Add the cooked lentils and quinoa to the skillet, stirring to combine.
- 5.
Stir in the cooked udon noodles, dark soy sauce, sesame oil, garlic granules, cumin, smoked paprika, chili powder, and black pepper. Mix well and cook for another 5 minutes to heat through.
- 6.
Taste and adjust seasoning with sea salt if needed. Serve hot.
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