One-Pan Udon Noodle Stir-Fry Fill 1 Created with Sketch.

with Vegetables & Kombu

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
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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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Prepare the ingredients:
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.

Start the stir-fry:
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.

Make the sauce:
3 Make the sauce:

While the vegetables cook, in a bowl, combine the soy glazesesame oilsweet chili sauce1 tablespoon of olive oil, and 1/3 cup of water.

Finish the stir-fry & serve your dish:
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!

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Prepare the ingredients:
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.

Start the stir-fry:
Make the sauce:
3 Make the sauce:

While the vegetables cook, in a bowl, combine the soy glazesesame oilsweet chili sauce1 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!

Finish the stir-fry & serve your dish: