Ingredients:

  • 400g fresh udon noodles (or dried if you prefer)
  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 carrot, julienned
  • 100g snow peas, trimmed
  • 2 spring onions, chopped (green parts only)
  • Sesame seeds, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the udon noodles according to package instructions until tender. Drain and set aside.
  2. In a small bowl, combine soy sauce, oyster sauce, and sesame oil. Mix well.
  3. Heat vegetable oil in a wok over medium-high heat. Add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
  4. Toss in sliced bell pepper, julienned carrot, and snow peas. Stir-fry for 2-3 minutes until the vegetables are tender yet crisp.
  5. Add cooked udon noodles to the wok. Pour in the stir-fry sauce; toss everything together until well coated and heated through.
  6. Stir in chopped spring onions. Serve immediately, garnished with sesame seeds if desired.