About this recipe:A quick noodle dish with a spicy ginger-soy sauce and packed with slices of red, green and yellow peppers.
2 cloves garlic, minced
1 tablespoon minced fresh root ginger
4 tablespoons soy sauce
3 tablespoons rice vinegar
4 tablespoons groundnut oil
3 tablespoons sesame oil
1 dash hot pepper or chilli sauce
1/2 green pepper, julienned
1/2 red pepper, julienned
1/2 yellow pepper, julienned
4 spring onions, minced
300g diagonally sliced snap peas
2 tablespoons sesame seeds, toasted
300g thick udon noodles
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Method Prep:20min › Cook:3min › Ready in:23min
In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot chilli sauce. Close the lid, and shake vigorously to blend. Set aside.
Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
In a microwave-safe bowl, combine the peppers with spring onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.
Toast sesame seeds in a dry frying pan over medium heat. Shake pan, or stir occasionally until lightly browned, about 3 minutes.