Spicy Udon Stir-Fry

Remove the noodles from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way with water. Cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; thinly slice on an angle. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a bowl, combine the soy-miso sauce, 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.

Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Add the sesame oil (carefully, as the liquid may splatter), sliced carrots, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened.

Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the sautéed aromatics (carefully, as the liquid may splatter), noodles, and sauce. Season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and heated through. Serve the finished stir fry topped with the seasoned eggs. Garnish with the furikake. Enjoy!