Chicken Yakisoba

Ingredients

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• 1 (10 ounce) package fresh udon noodles
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• ½ teaspoon sesame oil, divided, or to taste
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• 2 cups chopped broccoli
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• ½ green bell pepper, cut into matchsticks
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• 2 small carrots, cut into matchsticks, or to taste
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• ½ zucchini, thinly sliced
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• 2 tablespoons soy sauce
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• 2 tablespoons mirin (Japanese sweet wine)
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• 1 tablespoon chili-garlic sauce
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• ¾ teaspoon minced ginger
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Instructions

1. 1
   Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil.
2. 2
   Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.