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Ingredients

1 (10 ounce) package fresh udon noodles ½ teaspoon sesame oil, divided, or to taste 2 cups chopped broccoli ½ green bell pepper, cut into matchsticks 2 small carrots, cut into matchsticks, or to taste ½ zucchini, thinly sliced 2 tablespoons soy sauce 2 tablespoons mirin (Japanese sweet wine) 1 tablespoon chili-garlic sauce ¾ teaspoon minced ginger

Nutrition Info

257.9 calories carbohydrate: 50.4 g cholesterol: : - fat: 1.8 g fiber: 2.5 g protein: 7.2 g saturatedFat: 0.1 g servingSize: - sodium: 1069.4 mg sugar: 5 g transFat: : - unsaturatedFat: : -

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.

4 servings

This is a great recipe to make any time. Lots of flavor. Top with cilantro and bean sprouts.