8 oz. udon noodles
1 red bell pepper, thinly sliced
1 carrot, julienned
2 cups sliced mushrooms
2 cloves garlic, minced
1 tbsp ginger, grated
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sesame oil
1 tbsp vegetable oil
Salt and pepper to taste
Chopped green onions and sesame seeds for garnish
Cook udon noodles according to package instructions. Drain and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
Add red bell pepper, julienned carrots, minced garlic, and grated ginger to the skillet. Cook for 3-4 minutes until the vegetables start to soften.
In a small bowl, whisk together soy sauce, mirin, and sesame oil. Pour the sauce over the vegetables and stir to coat.
Add cooked udon noodles to the skillet and toss with the vegetables and sauce. Cook for 1-2 minutes until everything is heated through and the sauce is evenly distributed.
Season with salt and pepper to taste.
Garnish with chopped green onions and sesame seeds before serving.