Ginger Soy Noodles

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.

Sprinkle with Sesame Seeds (1 Tbsp) and serve warm. Enjoy!