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- 300g fresh udon noodles - 1 red bell pepper, thinly sliced - 1 carrot, julienned - 2 cups broccoli florets - 1 tablespoon minced garlic - 1 tablespoon minced ginger - 3 green onions, sliced (whites and greens separated) The udon noodles are key. They are thick, chewy, and soak up all the flavor. I love using fresh ones. They cook fast. The red bell pepper adds sweetness, while the carrot gives crunch. Broccoli brings a nice bite and a great color to the dish. Garlic and ginger are your flavor powerhouses. They create a warm base that makes this dish shine. - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon chili paste (adjust to taste) - 1 tablespoon rice vinegar - 1 teaspoon sugar The sauce is where the magic happens. Soy sauce adds saltiness and umami. The chili paste gives it that spicy kick. Rice vinegar adds tang, and sugar balances it all out. Together, they create a sauce that is bold and satisfying. - 2 tablespoons roasted sesame seeds - Fresh cilantro for garnish Garnishes make your meal look and taste even better. Roasted sesame seeds add a nutty flavor and crunch. Fresh cilantro gives a bright finish. You can skip these if you want, but I recommend them for that extra flair. To start, boil a large pot of salted water. This step is key for flavor. Add 300g of fresh udon noodles to the pot. Cook them for about 3-4 minutes, following the package instructions. Be careful not to overcook. Once the noodles are done, drain them in a colander. Rinse them under cold water. This stops the cooking and keeps the noodles firm. Set them aside while you prepare the rest. Grab a large skillet or wok. Heat two tablespoons of sesame oil and one tablespoon of olive oil over medium-high heat. This mix gives great flavor. Add the sliced red bell pepper, julienned carrot, and broccoli florets. Stir-fry these for about 3-4 minutes. You want the veggies tender but still a bit crisp. Next, toss in one tablespoon of minced garlic, one tablespoon of minced ginger, and the white parts of three sliced green onions. Stir-fry everything for another minute until it smells amazing. Now, it’s time to add the cooked udon noodles to the skillet. Toss everything together gently. In a small bowl, mix two tablespoons of soy sauce, one tablespoon of chili paste, one tablespoon of rice vinegar, and one teaspoon of sugar. Drizzle this sauce over the noodles and vegetables. Toss well to combine. Cook for another 2 minutes until everything is hot. Remove the pan from heat. Sprinkle two tablespoons of roasted sesame seeds and the green onion greens on top. If you like, add fresh cilantro for a pop of color. Serve the noodles in bowls. Enjoy! To make a great stir-fry, use high heat. This helps the food cook fast and keeps it crisp. Always add your veggies in the right order. Start with the ones that take longer to cook. For example, add broccoli first, then the bell pepper and carrot. This timing makes your dish better. You can change the spice in your dish. If you want it milder, use less chili paste. You can also swap it for other options. Try sriracha or even a sweet chili sauce. Both can add flavor without too much heat. To make your dish even tastier, add more aromatics. Garlic and ginger are great, but you can also use shallots. They bring a sweet taste. You can also switch up the vinegar. Try using apple cider vinegar or rice vinegar for different notes. Each adds its own twist to the flavor. {{image_2}} You can add protein to your Spicy Sesame Udon Noodles for a heartier meal. Here are some great options: - Tofu: Use firm or extra-firm tofu. Press it to remove water, then cut it into cubes. Sauté it in the skillet until golden brown for a tasty texture. - Chicken: Slice chicken breast into thin strips. Cook it in the skillet before adding the vegetables, ensuring it is fully cooked. - Shrimp: Use peeled shrimp. Add them to the skillet when the veggies are almost done. Cook until they turn pink, which usually takes about 2-3 minutes. If you want to keep the dish plant-based, it's easy! Here are a few tips: - Tofu is already a great option. It adds protein and texture. - Replace the soy sauce with tamari for a gluten-free version that is still plant-based. - Use vegetable broth instead of water for extra flavor when cooking the noodles. For those needing gluten-free options, you can still enjoy this dish: - Noodles: Look for gluten-free udon noodles made from rice or buckwheat. They work well and taste great! - Sauce: Use tamari instead of soy sauce. This keeps the flavors rich without gluten. To keep your spicy sesame udon noodles fresh, use airtight containers. Glass or plastic containers work well. Store the noodles in the fridge for up to three days. This way, you can enjoy them later. When reheating, you want the noodles to stay tasty and not mushy. The best method is to use the stove. Heat a skillet on medium and add a splash of water or oil. Stir the noodles until they are warm. You can also use the microwave. Place the noodles in a bowl and cover them with a damp paper towel. Heat in short bursts, stirring in between, until warm. If you want to store the noodles longer, freezing is a great option. Place the cooled noodles in a freezer-safe bag. Remove as much air as possible before sealing. The noodles can last up to three months in the freezer. To thaw, move the noodles to the fridge for several hours or overnight. You can also run them under warm water to speed things up before reheating. You can serve your Spicy Sesame Udon Noodles with several tasty options. Here are some ideas: - Steamed edamame for a healthy snack. - A crisp cucumber salad to refresh your palate. - Grilled chicken or tofu for extra protein. - Miso soup to warm up the meal. - Pickled vegetables for a tangy side. These sides add balance and make your meal even better. To tone down the heat, try these simple tips: - Use less chili paste when you cook. - Add more vegetables like carrots or broccoli to absorb spice. - Stir in some coconut milk for creaminess and cooling. - Serve with a side of plain rice to help cut the spice. These tricks can help you enjoy the dish without the burn. Yes, you can use many noodles in this recipe. Here are some good options: - Soba noodles for a nutty flavor. - Rice noodles for a gluten-free choice. - Spaghetti in a pinch, though it won’t taste the same. Just remember to adjust cooking times based on the noodle type. Experiment to find your favorite! In this blog post, I covered the key ingredients and step-by-step instructions for making spicy sesame udon noodles. You learned about essential vegetables, sauce ingredients, and how to stir-fry everything for perfect flavor. I also shared tips for adjusting spice levels and suggested various protein options. Finally, I explained how to store and reheat leftovers. These noodles are easy to make and customize. Enjoy creating your own delicious version!

Spicy Sesame Udon Noodles

Savor the delicious taste of Spicy Sesame Udon Noodles with this easy recipe! Ready in just 20 minutes, this dish features fresh udon noodles stir-fried with vibrant veggies and a flavorful sesame sauce. Elevate your weeknight meals with a spicy twist that everyone will love. Click through to explore this mouthwatering recipe and bring the heat to your dinner table tonight!
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Ingredients
  

300g fresh udon noodles

2 tablespoons sesame oil

1 tablespoon olive oil

1 red bell pepper, thinly sliced

1 carrot, julienned

2 cups broccoli florets

3 green onions, sliced (whites and greens separated)

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon chili paste (adjust to taste)

1 tablespoon rice vinegar

1 teaspoon sugar

2 tablespoons roasted sesame seeds

Fresh cilantro for garnish (optional)

Instructions
 

Boil a large pot of salted water. Add the udon noodles and cook according to the package instructions, usually about 3-4 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

    In a large skillet or wok, heat the sesame oil and olive oil over medium-high heat.

      Add the sliced red bell pepper, julienned carrot, and broccoli florets. Stir-fry for about 3-4 minutes, or until the vegetables are tender but still crisp.

        Introduce the minced garlic, ginger, and the white parts of the green onions to the skillet. Stir-fry for an additional minute until fragrant.

          Add the cooked udon noodles to the skillet and toss everything together.

            In a small bowl, mix the soy sauce, chili paste, rice vinegar, and sugar together. Drizzle this sauce over the noodles and vegetables, tossing well to combine. Cook for an additional 2 minutes until everything is heated through.

              Remove from heat and sprinkle the roasted sesame seeds and green onion greens on top.

                If desired, garnish with fresh cilantro before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 20 minutes | Serves 4

                    - Presentation Tips: Serve the noodles in bowls, garnished with extra sesame seeds and cilantro. For added flair, you can drizzle a little more sesame oil over the top before serving.