Time
50 min
Serving
4 persons
Calories
258
This is a great recipe to make any time. Lots of flavor. Top with cilantro and bean sprouts.
Ingredients
- udon noodles: 1 pack (10 ounce pack, fresh)
- sesame oil: 0.5 tsp (divided, to taste)
- broccoli: 2 cups (chopped)
- green bell pepper: 0.5 piece (cut into matchsticks)
- carrots: 2 small (cut into matchsticks, to taste)
- zucchini: 0.5 piece (sliced)
- soy sauce: 2 Tbsp
- mirin (Japanese sweet wine): 2 Tbsp
- chili-garlic sauce: 1 Tbsp
- ginger: 0.75 tsp (minced)
Metric Conversion
Stages of cooking
-
Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil.
-
Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.
