2 tsp sesame oil
2 tbsp vegetable oil
2 cups sugar snap peas
1 carrot, peeled and chopped
1 medium onion, chopped
2 stalks celery, chopped
1 cup mushrooms, sliced
1/2 cup green peppers, chopped
1 small can bamboo shoots
(I also included leftover broccoli slaw)
1 package refrigerated Udon noodles (in vegetable section in my grocery)
1 tbsp House of Tsang, Hunan Smokehut Spicy Grill Sauce (This stuff is great and pretty spicy!!)
Heat sesame oil and veg oil over high heat.
Add the veggs that take longer to cook first (gr pepper, carrots, celery, onion, broccoli) and saute for about 2 minutes. Then add peas, mushrooms, and bamboo shoots.
Warm noodles according to package and then mix in to the pan. Add seasoning packet and water (I use less than they say, not to make it too watery). Mix in and finally, add the Spicy Grill Sauce. Mix thoroughly and enjoy!