Author Adapted by Pam - For the Love of Cooking / Original by Pinch of Yum
Equipment
Small glass jar
Large saucepan
Large Cast Iron Skillet or Wok
Ingredients
Sauce:
3tbspdark soy sauce
2tbspoyster sauce
1½tbspbrown sugar
1tbsprice vinegar
Udon Stir Fry:
2tbspvegetable oil
½cupbroccoli florets
½cupbutton mushrooms, sliced
½ cupsnow peas, halved lengthwise
¼cupred bell pepper, cut into thin strips
¼cupyellow onion, sliced thinly
4green onions, cut into 2-inch pieces
2(7 oz)packages of udon noodles, precooked
3largecloves of garlic, minced
A ton of freshly cracked black pepper, to taste
¼cupfresh cilantro leaves
Instructions
Make the sauce by combining the dark soy sauce, oyster sauce, brown sugar, and rice vinegar together in a small jar; seal with a lid and shake well. Set aside until needed.
Prepare the noodles by boiling water in a large saucepan 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.
Make the stir fry by heating the oil in a large cast iron skillet or wok over medium-high heat. Once the oil is shimmering, add the broccoli, mushrooms, snow peas, bell pepper, onion, and green onions and cook, stirring often for 2-3 minutes, or until crisp-tender.
Add the noodles, sauce, minced garlic, and lots of freshly black pepper, to taste, then cook, tossing to coat the noodles and veggies in the sauce, for 1-2 minutes.
Top with cilantro and serve with freshly cracked black pepper and fresh cilantro leaves on the side. Enjoy.