Ingredients:
2 garlic cloves, minced
1 tablespoon fresh gingerroot, minced
1/4 cup low sodium soy sauce
3 tablespoons rice vinegar
1/4 cup peanut oil
3 tablespoons sesame oil
1 dash hot pepper sauce
1/2 green bell peppers, julienned
1/2 red bell peppers, julienned
1/2 yellow bell peppers, julienned
4 green onions, sliced diagonally
2 cups snap peas, sliced diagonally
2 tablespoons sesame seeds, lightly toasted
2 (8 ounce) packages fresh udon noodles
Directions:
In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid, and shake vigoroulsy to blend. Set aside to let the flavors blend.
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 green onions and peas. Heat in the microwave until warm, but still crisp.
Add to the noodles in the bowl, and pour dressing over all.
Toss to coat, then sprinkle with sesame seeds.
Toasting sesame seeds: Toast sesame seeds in a dry skillet over medium heat. Shake pan or stir occasionally until lightly browned and fragrant, about 3 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 18 min.