Spicy Veggie Noodles

I recently found a 1/2 dozen packages of udon noodles on sale at my local natural market. Of course I bought them all, not knowing when I would need them, but knowing I would certainly find a use for them. And I did. In our recent CSA shares we've been lucky enough to get wonderful veggies like bok choy, broccoli (lots and lots of lovely green broccoli), peppers, shallots, and of course my 1lb of weekly mushrooms. With all these fresh vegetables and those packages of udon noodles, I knew what we had to have for dinner Tuesday night. I spiced up the grown-up bowls after I mixed it all together so the kiddos wouldn't burn their mouths.

Spicy Veggie Noodles
1 green pepper, sliced (I leave mine big so the kids can pick them out)
4 cloves garlic, minced
1 shallot (or 2 depending on size), sliced
1 head bok choy, leaves ribbon sliced and stalks chopped - keep them separate
1 C broccoli, chopped

1/2 lb of mushrooms, chopped
2 T butter
2 T oil (sesame if you have it, but any type works)
1 package of udon noodles
1/3 C soy sauce
1/4 C rice vinegar
1 T corn starch
1/3 C water
Sweet chili paste

Boil water for udon noodles and cook according to package. Rinse and set aside. In skillet over medium-low heat, melt butter and add mushrooms. Cook until soft. Set aside. In large skillet or wok add oil over medium-high heat. Add peppers and shallots and cook for 5 minutes, stirring often so they don't burn. Add chopped broccoli and bok choy stems and cook, stirring often, until they are soft. Add bok choy leaves and mushrooms and cook until leaves are wilted. Meanwhile whisk soy sauce, rice vinegar, corn starch and water together. Add udon noodles to veggies with sauce and toss quickly and carefully. Serve in warm bowls with a teaspoon of chili paste and enjoy!