1-2TbspAsian Chili Garlic Sauce, (could sub 1 tsp. sriracha or sambal oelek)
1tspcornstarch
Stir Fry:
1-2tspoil
1carrot, cut into matchsticks
1red pepper, sliced
5baby bok choy, halved
1cupsliced green onion, divided
2Tbspsesame seeds
1Tbspgrated ginger
27 oz pkgsshelf stable udon noodles
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Instructions
Prepare sauce by combining all ingredients in a medium bowl. Set aside. Prepare vegetables and set aside.
Heat a large skillet or wok over medium-high heat. Don't add any oil yet. Add sesame seeds to hot pan and stirring continuously, cook until lightly golden and fragrant. Remove sesame seeds to a small bowl and add oil to pan.
Add carrots to pan and cook, stirring, for about 1 minute. Add red pepper and ginger and cook until tender. Add bok choy and 3/4 of the green onion and cook, tossing with other ingredients until they start to wilt. Add udon noodles and sauce and cook until noodles are warmed and sauce has thickened.
Remove to serving dishes and garnish with sesame seeds and remaining green onion.
Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!