Yaki Udon Stir-Fry Recipe

• 400g udon noodles
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 1 bell pepper, julienned
• 2 cups cabbage, finely shredded
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• Salt and black pepper to taste

1. In a large pot of boiling water, cook the udon noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and bell pepper, stir-frying for 3-4 minutes until they begin to soften.
3. Add the shredded cabbage and minced garlic to the pan, continuing to cook for an additional 3 minutes, or until the vegetables are tender but still crisp.
4. Stir in the cooked udon noodles, soy sauce, oyster sauce, and sesame oil, tossing everything together until the noodles are evenly coated with the sauce. Cook for another 2-3 minutes until heated through.
5. Season with salt and black pepper to taste, then sprinkle with toasted sesame seeds just before serving.

• For a spicier kick, add a teaspoon of chili paste or a dash of red pepper flakes.
• You can substitute oyster sauce with hoisin sauce for a different flavor profile.
• To make this dish vegetarian, replace the oyster sauce with a vegan alternative.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

This Yaki Udon Stir-Fry pairs wonderfully with a light cucumber salad or miso soup. A refreshing jasmine tea or a glass of iced green tea would make for a delightful accompaniment.