1largecarrot, peeled & sliced into thin diagonal coins
¼white onion, chopped
¼yellow bell pepper, chopped
½cupbroccoli florets
1small headbaby bok choy, ends trimmed & halved lengthwise if large
15ozudon noodles,**I used 2 (7.5 oz) vacuum-sealed packets (I don't recommend using dry udon noodles)
For Serving:
1green onion, sliced thinly on a diagonal
Fresh cilantro, chopped
Toasted sesame seeds
Sriracha, on the side
Instructions
Make the sauce by combining soy sauce, brown sugar, ginger, garlic, rice vinegar, sesame oil, and sambal oelek together in a small glass jar. Seal with a lid and shake well. Set aside until needed.
Prep all of the vegetables and have them ready to go.
Boil water in a pot then cook the noodles for 30-60 seconds to break them up. Remove from the water and drain on a tea towel to remove excess water; set aside until needed. Side Note: I used vacuum-packed udon noodles that are pre-cooked.
Heat the oil in a large wok or deep cast iron skillet over high heat until HOT. Add the carrots, onion, bell pepper, and broccoli. Cook, stirring often for 2-3 minutes, or until crisp-tender.
Add the bok choy and cook, stirring constantly, for 1 minute.
Add the noodles and sauce then cook, tossing to coat the noodles and veggies in the sauce, for 30 seconds.
Top with green onions, cilantro, and toasted sesame seeds and serve with sriracha on the side. Enjoy.