8ouncesudon noodlesuse gluten-free brand if desired
1poundground beef
1tablespoonminced garlic
1tablespoonminced fresh ginger
black pepper
1red bell pepperthinly sliced
1yellow bell pepperthinly sliced
1fresno pepperthinly sliced
1/2large red onionthinly sliced
2cupsthinly sliced/shredded green cabbage
chopped green onionscilantro and sesame seeds for garnish
For the sauce:
1/3cupsoy sauceor use tamari/coconut aminos
2tablespoonsrice vinegar
1tablespoonsesame oil
1tablespoonsrirachaor chili garlic sauce
2teaspoonsbrown sugar
1/2teaspoonminced garlic
Instructions
Whisk together all the sauce ingredients in a small bowl and set aside.
Cook udon noodles according to package directions and set aside.
Brown the beef in a large skillet over medium-high heat breaking into small pieces with a spatula as it cooks.
Drain any excess liquid from the skillet then season with black pepper and add the minced garlic and ginger to the pan. Cook for 1 minute until fragrant.
Add the peppers, onion and cabbage to the skillet and cook until softened, about 5 minutes, stirring frequently.
Pour the sauce into the skillet and stir to combine with all the vegetables and beef. Cook for 2 minutes until thickened.
Stir in the prepared udon noodles and toss everything together until fully coated in the sauce.
Garnish with green onions, cilantro and sesame seeds before serving.