Udon Noodles with Broccoli and Bell Peppers
Ingredients
- 3/4 package udon noodles
- 1 teaspoon avocado oil
- 1/2 onion, finely chopped
- 1.5 bell peppers, chopped
Sauce
- 1/4 cup tamari
- 1/4 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 tablespoon pure cane sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon sriracha
Slurry
- 1 teaspoon cornstarch
- 2 teaspoons 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 teaspoon cornstarch with 2 teaspoons water
In a large pan, add 1 teaspoon avocado oil over medium heat.
Add the finely chopped onion and cook for 5 minutes to soften.
Add the chopped bell peppers and cook for another 3 to 5 minutes until crisp-tender.
Push the vegetables to the side, add the sauce and cornstarch slurry to the pan, and let it gently bubble to thicken for 1 to 2 minutes
Stir everything together, add the cooked noodles, and toss to coat in the sauce.
Serve with garnishes such as cilantro, red chili flakes, and lime juice.
