Japanese Pan Noodles

Ingredients

• 1 , 10 ounce
• 0.5 teaspoons sesame oil , divided, or to taste
• 2 cups chopped broccoli
• 0.5 greens bell pepper , cut into matchsticks
• 2 small carrots , cut into matchsticks, or to taste
• ½ zucchini , thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons mirin , Japanese sweet wine
• 1 tablespoon chili-garlic sauce
• 0.75 teaspoons minced ginger

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil.

2. 2

   Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.