This is a great base recipe to use for a side dish.  It is very versatile…add as many veggies as you want, or even add some chicken, pork, or tofu and turn it into a main dish.  I just used what I had on hand.  It also makes plenty, so can easily serve a crowd or make leftovers for lunch.  We loved this one.

• 2 garlic cloves, minced
• 1 tablespoon fresh gingerroot, minced (can substitute dry ginger to taste)
• 1/4 cup low sodium soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 dash Sriracha sauce
• 1 pepper of any color, sliced thin
• 2 tablespoons sesame seeds, lightly toasted
• Fresh or dried udon noodles

In a small bowl, combine the garlic, ginger, soy sauce, rice vinegar, and sesame oil with a dash of Sriracha.  Wisk to combine, and set aside for about a half an hour to combine flavors.

Bring a large pot of water to a boil, add udon noodles, and cook until tender. Drain and place in a serving bowl.  Add peppers.  Can add additional vegetables.  Add dressing and toss all to coat, then sprinkle with sesame seeds.