Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a medium saucepan, whisk together
Hoisin Sauce (60 mL)
,
Low-Sodium Soy Sauce (30 mL)
,
Mirin (30 mL)
,
Rice Vinegar (30 mL)
,
Honey (40 g)
,
Crushed Red Pepper Flakes (2 g)
,
Sesame Oil (5 mL)
,
Garlic (2 cloves)
and
Fresh Ginger (3.8 cm)
.
Step 2
Bring to a simmer and reduce heat to low; whisk constantly until the sauce just starts to thicken. Remove from heat and stir in
Sesame Seeds (9 g)
; set aside.
Step 3
Heat a large frying pan or wok over medium-high heat. Add
Sesame Oil (30 mL)
and when hot, stir-fry the
Onion (1)
for 4 to 5 minutes or until they soften and start to caramelize.
Step 4
Add
Red Bell Peppers (2)
and continue stir frying until tender (about 2-3 minutes); add
Edamame (225 g)
and cook for an additional minute or two; remove from pan and cover to keep warm.
Step 5
Add
Udon Noodles (225 g)
to the center of the pan. If you are using fresh udon noodles, they will be “springy” but will become tender as you cook them; if you are using dried noodles that have been cooked and drained, they will already be tender when you place them in your pan. Stir-fry for 2-3 minutes, turning until lightly golden.
Step 6
Drizzle with Ginger Soy Sauce and combine everything together. Add sautéed vegetables back to pan. Continue cooking until the noodles have softened and cooked through, about 2 to 3 additional minutes.
Step 7
Sprinkle with
Sesame Seeds (9 g)
and serve warm. Enjoy!
