This hearty stir fry is packed with delicious mushrooms and tons of veggies all marinated in a delicious Szechuan sauce.
Remove dry shiitake mushrooms, udon noodles, red onion, garlic, ginger, enoki mushroom, king oyster mushroom, shiitake mushrooms, baby bok choy, baby zucchini, cilantro and Vegano Chili Bean Sauce from the bag to prepare for cooking.
Fill a medium sized pot with hot water, add shiitake mushrooms and rehydrate for 5 minutes. Keep the water in the pot, strain out rehydrated shiitake mushrooms and set water aside.
Using the shiitake infused water, bring to a boil and add udon noodles. Cook udon noodles for 2-3 minutes.
Dice red onion, garlic, and ginger.
Slice mushrooms, baby bok choy, baby zucchini, and cilantro into small pieces.
In a large pan, sear onion, garlic and ginger on high heat. Remove from the pan and set aside in a bowl.
In the same pan, add mushrooms, baby bok choy, baby zucchini, and cilantro to the same pan and cook for 5 minutes.
Add the red onion, garlic, and ginger, Vegano Chili Bean Sauce, and udon noodles to the pan. Cook for an additional 2-3 minutes mixing everything together.
In two medium sized bowls, plate your stir fry and enjoy!