VEGETABLE STIR-FRY Recipe

Inspired by The Original Roy's in Hawaii Kai

Time30m

Serves4

sizzling bell pepper soy | Seasonal Vegetables | Udon Noodles

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

2 cups Bell peppers (red, yellow, green)

1 cup Carrot

1 cup Broccoli florets

1 cup Snow peas

2 stalks Green onion

Noodles

7.05 oz (200 grams) Udon noodles

Sauce

4 tbs Aged soy sauce

2 tbs Toasted sesame oil

3 tsp Garlic, minced

2 tsp Ginger, minced

1 tsp Red pepper flakes

1 tbs Cornstarch

2 tbs Water

Method

Preparation

Prepare the Noodles

Cook udon noodles according to package instructions. Drain and set aside.

Chop the Vegetables

Slice the bell peppers, carrot, and green onion. Cut the broccoli into florets and prepare snow peas.

Stir-Fry

Make the Sauce

In a small bowl, whisk together soy sauce, sesame oil, minced garlic, minced ginger, red pepper flakes, cornstarch, and water until smooth.

Cook the Vegetables

In a large skillet or wok over medium-high heat, add a little oil (if needed) and stir-fry the bell peppers, carrot, broccoli, and snow peas for about 5-7 minutes until just tender.

Combine Everything

Add the cooked udon noodles and sauce to the skillet with the vegetables. Toss everything together and stir-fry for an additional 2-3 minutes until heated through and the sauce has thickened.

Garnish and Serve

Sprinkle with chopped green onions and serve hot.