3 tablespoons red pepper paste (gochujang)
2 tablespoons granulated sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 clove garlic, minced
1 tablespoon sesame oil
1 tablespoon lemon lime soda (optional)
2 packages (7 oz.) Udon noodles (14 oz. total)
1 tablespoon olive oil
2 cups sliced mushrooms
2 cups broccoli florets
1 can (11 oz.) Libby's Whole Kernel Sweet Corn Vacuum-packed
1 can (14.5 oz.) Libby’s Sliced Carrots, drained
1 stalk scallion/green onion, sliced (for topping)
1. Combine all sauce ingredients in a small bowl and set aside: red pepper paste, sugar, rice vinegar, soy sauce, garlic, sesame oil & lemon lime soda.
2. Fill small saucepan with water and bring to a boil. Cook udon noodles according to directions. Drain and set aside.
3. Fry each egg sunny-side up and set aside.
4. Warm oil in large pan over medium-high. Add mushrooms, let cook 3 minutes without stirring. Add broccoli and stir, cook 2 minutes then pour in 2 tablespoons water and cover. Cook 2 more minutes until broccoli is tender-crisp. Add corn, carrots, noodles, and sauce. Gently stir to coat. Once ingredients are warmed through, remove from heat. Serve topped with scallions/green onion.