Name: Udon With Stir-Fried Peppers and Onions
Yield: 4 servings
Ingredients: ⅓ cup soy sauce; 2 Tbsp. sambal oelek; 2 Tbsp. unseasoned rice vinegar; 1 Tbsp. honey; 1 Tbsp. sriracha; 1 bunch scallions; ¼ cup vegetable oil; 4 garlic cloves, finely chopped; 1 1" piece ginger, peeled, thinly sliced; 1 red bell pepper, ribs and seeds removed, cut into strips; 1 green bell pepper, ribs and seeds removed, cut into strips; 1 onion, cut into 1" pieces; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 lb. fresh or frozen or 12 oz. dried wheat noodles (such as udon, ramen, or bucatini); Toasted sesame seeds (for serving)

Bowl of Udon With StirFried Peppers and Onions

Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Gerri K Williams

Fresh or frozen udon noodles are a weeknight dinner dream: They’re delightfully chewy, robust enough to anchor a meal, and cook in a flash. For this speedy stir-fry, you’ll boil the noodles before transferring them to a hot pan with aromatic vegetables and a sweet and spicy sauce.

What you’ll need

Carbon Steel Wok
$70 $57 At Amazon
Medium Pot with Lid
$160 $150 At Amazon
Whisk
$14 $13 At Amazon

Recipe notes

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