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Japanese Pan Noodles

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

Ingredients :

• 1 (10 ounce) package fresh udon noodles
• 1/2 teaspoon sesame oil, divided, or to taste
• 2 cups chopped broccoli
• 1/2 green bell pepper, cut into matchsticks
• 2 small carrots, cut into matchsticks, or to taste
• 1/2 zucchini, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons mirin (Japanese sweet wine)
• 1 tablespoon chili-garlic sauce
• 3/4 teaspoon minced ginger

Instructions :

Prep : 25M	Cook : 4M	Ready in : 50M

• 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.

Notes :

• You can use any vegetables you want. I like to add bamboo shoots, bok choy, onion, etc. You can add any kind of protein.

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