15-Min Hoisin Pork Udon

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the hoisin sauce, soy glaze, mirin, vinegar, 1/2 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sliced mushrooms and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Using your hands, carefully separate the noodles. To the pan, add the noodles and sauce (carefully, as the liquid may splatter). Season with salt and pepper if desired. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined, the pork is cooked through, and the noodles are heated through. Turn off the heat. Serve the finished noodles garnished with the sesame seeds. Enjoy!