3/4 package udon noodles, cooked according to package
1 tsp avocado oil
1/2 onion finely chopped
1.5 bell peppers chopped
Whisk together the sauce in bowl:
1/4 cup tamari
1/4 tsp ground ginger
1 tsp garlic powder
1/2 tablespoon pure cane sugar
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tsp sriracha
Cornstarch slurry: 1 tsp cornstarch + 2 tsp water
Garnish: lots of cilantro, red chili flakes, lime juice
1. In a large pan, add oil over medium heat. Add onions, cook 5 minutes to soften.
2. Add bell peppers and cook another 3 to 5 minutes until crisp-tender.
3. Push vegetables to the side and add sauce to pan, and let gently bubble to thicken for 1 to 2 minutes.
4. Stir with vegetables and add in noodles, toss to coat noodles in sauce. Serve with garnishes