Stir-Fried Udon Noodles with Bell Peppers
Ingredients
- 3/4 package udon noodles
- 1 tsp avocado oil
- 1/2 onion finely chopped
- 1.5 bell peppers chopped
Sauce
- 1/4 cup tamari
- 1/4 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tablespoon pure cane sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tsp sriracha
Cornstarch slurry
- 1 tsp cornstarch
- 2 tsp water
Garnish
- lots of cilantro
- red chili flakes
- lime juice
Preparation
Cook the udon noodles according to package instructions.
Whisk together the sauce ingredients in a bowl.
Prepare the cornstarch slurry by mixing 1 tsp cornstarch with 2 tsp water.
Add the cornstarch slurry to the sauce and stir to combine.
In a large pan, add oil over medium heat.
Add onions and cook for 5 minutes to soften.
Add bell peppers and cook for another 3 to 5 minutes until crisp-tender.
Push vegetables to the side and add sauce to pan, letting it gently bubble to thicken for 1 to 2 minutes.
Stir with vegetables and add in noodles, tossing to coat noodles in sauce.
Serve with garnishes.
