We love these extra saucy Asian-inspired Ginger Soy Noodles with bell peppers, sweet onion, edamame, and an addicting sweet and spicy ginger and soy sauce.
Author: Snowflakes & Coffeecakes
or Peanut Oil
Red Bell Peppers
, deseeded, sliced
Ginger Soy Sauce
Lee Kum Kee Hoisin Sauce
Low-Sodium Soy Sauce
or Brown Sugar
Crushed Red Pepper Flakes
, peeled, grated
In a medium saucepan, whisk together Lee Kum Kee Hoisin Sauce (1/4 cup), Low-Sodium Soy Sauce (2 Tbsp), Mirin (2 Tbsp), Rice Vinegar (2 Tbsp), Honey (2 Tbsp), Crushed Red Pepper Flakes (1 tsp), Sesame Oil (1 tsp), Garlic (2 cloves) and Fresh Ginger (1 1/2 in).
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 (1 Tbsp); set aside.
Heat a large frying pan or wok over medium-high heat. Add Sesame Oil (2 Tbsp) and when hot, stir-fry the Onion (1) for 4 to 5 minutes or until they soften and start to caramelize.
Add Red Bell Peppers (2) and continue stir frying until tender (about 2-3 minutes); add Edamame (2 1/4 cups) and cook for an additional minute or two; remove from pan and cover to keep warm.
Add Udon Noodles (8 oz) 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.
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.
Sprinkle with Sesame Seeds (1 Tbsp) and serve warm. Enjoy!
You can substitute dried Udon, Soba or any other Asian noodle – simply cook according to package directions; drain well before using. Please note that some soba noodles contain wheat flour, which takes them out of the gluten-free category.
Nutrition Per Serving
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