Dinner · Lunch
Spicy Udon with Peppers & Onions
- Serves
- 4 servings
Bring it to the table
About this recipe.
Chewy noodles with stir-fried peppers, onions, scallions and a sweet-hot soy sauce.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1/3 cup soy sauce
- 2 tablespoons sambal oelek
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1 bunch scallions
- 1/4 cup vegetable oil
- 4 garlic cloves (finely chopped)
- 1 1-inch piece ginger (peeled and thinly sliced)
- 1 red bell pepper (seeded and cut into strips)
- 1 green bell pepper (seeded and cut into strips)
- 1 onion (cut into 1-inch pieces)
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
- 1 lb fresh or frozen udon (or 12 ounces dried wheat noodles for the base recipe)
- toasted sesame seeds (for serving)
Keep a little noodle water
A splash of cooking water loosens the sauce as you toss. Add just enough to coat the noodles without leaving a pool in the pan.
At the table
Divide into warm bowls and scatter with sesame seeds and scallion greens.
The cooking plan
How to make Spicy Udon with Peppers & Onions.
Whisk the soy, sambal, vinegar, honey and sriracha together. Slice the scallions, keeping the dark green tops separate from the white and pale green parts.
Heat the oil in a large wok or skillet over medium-high heat. Stir the pale scallion parts, garlic and ginger for about 2 minutes, until slightly softened. Add both peppers, onion and salt and cook for about 4 minutes, stirring, until lightly browned but still with some bite.
Meanwhile, cook the noodles according to their package directions. Reserve 1/2 cup cooking water for the base recipe, then drain.
Toss the noodles and sauce into the vegetables. Cook while tossing, adding reserved water a little at a time as needed, until the noodles are glossy and coated. Fold in most of the scallion greens.
Finish with sesame seeds and the remaining scallion greens. Serve hot.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Spicy Udon with Peppers & Onions
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Ingredients
⅓ cup soy sauce- 2 tablespoons sambal oelek
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1 bunch scallions
- ¼ cup vegetable oil
- 4 garlic cloves finely chopped
- 1 1-inch piece ginger peeled and thinly sliced
- 1 red bell pepper seeded and cut into strips
- 1 green bell pepper seeded and cut into strips
- 1 Onions cut into 1-inch pieces
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
- 1 lb fresh or frozen udon or 12 ounces dried wheat noodles for the base recipe
- toasted sesame seeds for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk the soy, sambal, vinegar, honey and sriracha together. Slice the scallions, keeping the dark green tops separate from the white and pale green parts.
- Heat the oil in a large wok or skillet over medium-high heat. Stir the pale scallion parts, garlic and ginger for about 2 minutes, until slightly softened. Add both peppers, onion and salt and cook for about 4 minutes, stirring, until lightly browned but still with some bite.
- Meanwhile, cook the noodles according to their package directions. Reserve 1/2 cup cooking water for the base recipe, then drain.
- Toss the noodles and sauce into the vegetables. Cook while tossing, adding reserved water a little at a time as needed, until the noodles are glossy and coated. Fold in most of the scallion greens.
- Finish with sesame seeds and the remaining scallion greens. Serve hot.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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