Quick Curried Bean And Bamboo Udon Recipe

2 Tbsps peanut oil
2 carrots, sliced into thin strips
1 stalk celery, sliced into thin strips
1 can (8 oz) sliced bamboo shoots, drained
1 can (14 oz) bean sprouts, drained
1 Tbsp soy sauce
1/2 Tbsp Chinese curry paste
1 large lemon, juiced
1 garlic clove, minced
1/2 to 1 Tbsp hot chili sauce, to taste
4 to 6 cups hot cooked udon noodles

Put a large skillet or wok over high heat, add oil, and when the oil sizzles add the carrots and celery and cook, stirring, for 1 minute, then add the bamboo shoots and bean sprouts and cook, stirring, for 1 more minute.

Push the vegetables up to the sides of the wok, then add the soy sauce, curry, lemon, garlic, and chili sauce to the middle of the wok and stir for 30 seconds, then add the udon noodles and push the vegetables into the noodles, stirring to combine.

Immediately remove from heat and serve hot.