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.