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Recipe Summary

Yield:
4 servings (serving size: 1 cup vegetable mixture and 1 cup noodles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut zucchini and carrot lengthwise into quarters; cut each quarter crosswise in half. Set aside.

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  • Heat a 10-inch cast-iron skillet over high heat. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat bottom of pan. Add zucchini; sauté over medium-high heat 3 minutes or until browned. Place zucchini in a bowl; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add mushrooms; sauté 2 minutes or until browned. Add mushrooms to zucchini; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add red onion and bell pepper; sauté 5 minutes or until browned. Place red onion mixture in a bowl; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add carrot and sweet potato; sauté 2 minutes or until browned. Add to red onion mixture.

  • Add ginger to skillet; sauté 30 seconds. Stir in sake, 1/4 cup water, soy sauce, and sugar; scrape skillet to loosen browned bits. Add red onion mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until tender. Combine cornstarch and 1 tablespoon water in a bowl; stir well. Add cornstarch mixture and zucchini mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Stir in green onions and sesame oil. Serve over noodles.

Nutrition Facts

376 calories; calories from fat 11%; fat 4.5g; saturated fat 0.7g; mono fat 1.1g; poly fat 2g; protein 10.7g; carbohydrates 73.2g; fiber 5.9g; cholesterol 0mg; iron 4.2mg; sodium 418mg; calcium 55mg.
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