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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
For less heat, reduce the sambal and sriracha to taste.
Fresh and frozen udon cook differently from dried noodles; follow the package timing.
