Ingredients:

  • 1 lb (450g) udon noodles
  • 1/2 cup (120ml) low sodium soy sauce
  • 2 tbsp (25g) brown sugar
  • 1 tbsp (15ml) sesame oil
  • 3 cloves (15g) garlic, minced
  • 2 stalks sliced green onions
  • 1 tsp (5g) sesame seeds

Instructions:

  1. In a small bowl, whisk together the low sodium soy sauce and brown sugar until the sugar is completely dissolved.
  2. Cook udon noodles according to package instructions, but drain them 1 minute early. Rinse briefly with cold water to stop the cooking process and remove excess surface starch.
  3. Heat sesame oil in a wok over medium-high heat. Add the minced garlic and sauté for 30–60 seconds until fragrant and pale gold.
  4. Toss the drained noodles into the wok and pour the soy-sugar mixture over the top. Stir-fry vigorously for 2–3 minutes until the sauce reduces into a thick, glossy coating.