One-Pan Udon Noodle Stir-Fry

with Vegetables & Kombu

25 MIN

2 Servings

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From the Test Kitchen

This easy dish quickly comes together thanks to the sweet and savory sauce that we’re tossing with chewy udon noodles and sautéed peppers and cabbage. A garnish of kombu—a traditional Japanese garnish of dried seaweed—lends a final layer of umami (or savory) flavor to the dish.

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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

½ lb Fresh Udon Noodles (Previously Frozen)
4 oz Sweet Peppers
2 cloves Garlic
2 Scallions
½ lb Cabbage
1 Tbsp Sesame Oil
3 Tbsps Sweet Chili Sauce
2 Tbsps Soy Glaze
1 tsp Kombu

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the quartered peppers, chopped garlic, and sliced white bottoms of the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves.

2 Start the stir-fry:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

3 Make the sauce:

While the vegetables cook, in a bowl, combine the soy glaze, sesame oil, sweet chili sauce, 1 tablespoon of olive oil, and 1/3 cup of water.

4 Finish the stir-fry & serve your dish:

Using your hands, carefully separate the noodles. Add the noodles and sauce to the pan. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sliced green tops of the scallions and kombu. Enjoy!