Veggie Udon Noodles

Review:
This is a quick and fulfilling meal!  I typically use cabbage for the greens but instead used few Brussels sprouts this time because that's what I had left in the fridge. I actually prefer the taste of cabbage better but the sprouts were a decent substitute. The paprika gives a nice flavor and adds a color to the dish that I really like!

Source:
I adapted this from several other udon dishes - enjoy!

Veggie Udon Noodles

1 (8 oz) package udon noodles
2 tbs olive oil
3-4 large Brussels sprouts, shredded (or 2 cups sliced green cabbage)
1 medium carrot, sliced
1/2 cup onion, sliced
2-4 cloves garlic, chopped
3/4 tsp salt
1/2 tsp black peper
1 1/4 paprika
2 tbs roasted sesame seeds
Chopped fresh parsley for garnish

1. Bring a large pot of water to a boil.  Add the udon noodles and cook according to directions on the package.  Drain and keep warm.

2. Heat 1 tbs oil in large skillet over medium heat. Add the Brussels sprouts (or cabbage) and carrots to cook, stirring occasionally, for about 10 minutes. Add several tablespoons of water to the pan if needed so it doesn't stick.

3. In a separate pan, heat 1 tbs oil over medium heat and add onions, salt, garlic, pepper and paprika to cook until the onions are translucent.  Add water if needed to prevent sticking. Add the onions to the pan with the carrots and sprouts (cabbage) and stir to combine.  Add the drained noodles and toss together. Sprinkle in the roasted sesame seeds and add parsley for garnish!