Author Pam - For the Love of Cooking / Original by Recipe Tin Eats
Equipment
Wok or Large Nonstick Skillet
Ingredients
Sauce:
1tbspdark soy sauce
1tbspoyster sauce
1tbspmirin
2tsplight soy sauce**You can use regular soy sauce if needed
2tsptoasted sesame oil
Veggies & Noodles:
1lbfresh udon noodles**Fresh noodles are best: Shanghai noodles or lo mein will also work.
2tbsppeanut oil**Vegetable oil will also work
8green onions, trimmed, cut into 2" lengths, white parts separated from green parts
2largegarlic cloves, finely chopped
Serving:
Toasted sesame seeds
Spicy chili crunch**Click the link up above for the recipe
Sriracha
Instructions
Make the sauce by combining the dark soy sauce, oyster sauce, mirin, light soy sauce, and sesame oil together in a small jar; whisk well and set aside until needed.
Cook the noodles per the packet instructions; drain. Side Note: If the noodles are sticking together, rinse them. My udon noodles did not stick together.
Saute the veggies by heating the peanut oil in a large wok or large nonstick skillet over high heat. Add the white portion of the green onions and the bell pepper and cook, stirring constantly, for 1 minute. Add the garlic and cook, constantly stirring, for 30 seconds.
Add the drained noodles and the well-whisked sauce and toss to coat for 1-2 minutes. Side Note: Don't skip this step, the flavor is so much better when the noodles are caramelized slightly. If your stove isn't very hot, cook a little longer.
Add the green portion of the green onions and toss until just wilted, about 20 seconds.
Serve immediately with toasted sesame seeds and spicy chili crisp, if desired.