Coconut Lime Udon

Why did I have a craving for Coconut Lime something? I don't know but, I do know that it led me to make a pretty great spur-of-the-moment dinner without any recipe to look at.  It could've been more lime-y but, unfortunately I didn't have a lime to zest. Regardless, it still was tasty.

Coconut Lime Udon

So many colors! 

(This recipe makes enough for 1-2 people)

Prep Time: 15 minutes

Cook Time:  15 minutes

Total Time:  30 minutes

Ingredients

1 handful of udon noodles (cooked)

2 small carrots (sliced thinly and steamed)

2 small purple bok choy (sliced)

1/8 can baby corn (chunked)

1/8 cup red pepper (sliced thinly)

1/8 cup onion (diced)

3 small mushrooms (sliced)

1 tsp chopped red chili peppers (dried)

1/2 tsp parsley

1/4 tsp Sriracha

1 tsp lime juice

1/4 tsp chili powder

1/2 tsp garlic (fresh diced)

1/4 tsp ginger (fresh chopped)

1/4 can coconut milk- I use Lite

1 Quorn chicken cutlet sliced (optional)

Salt and pepper to taste

Directions

1. In skillet, add oil, garlic, and ginger until fragrant.

2. Add onions, peppers, and mushrooms. Sauté until tender.

3. Add carrots and bok choy. Sauté until leaves wilted on bok choy

4. Add baby corn and coconut milk. Allow to simmer.

5. Add spices and "chicken."

6. Add udon noodles and stir to coat with flavors.

7. Simmer for 5 minutes.

8. Enjoy!