Sesame Soy Noodles with Vegetables

This vibrant dish combines traditional Asian flavors with a creative twist. The sesame soy noodles are tossed with colorful seasonal vegetables, offering a delightful mix of textures and tastes. The dish is light yet satisfying, making it perfect for a quick lunch or dinner. It's vegetarian-friendly and can easily be made vegan by omitting honey.

Ingredients:

• 8 oz noodles (your choice: soba, udon, or rice noodles)
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or maple syrup
• 1 teaspoon rice vinegar
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Sesame seeds, for garnish
• Fresh cilantro, for garnish (optional)

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the bell pepper, broccoli, and carrot to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, honey (or maple syrup), and rice vinegar.
5. Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss everything to combine well.
6. Cook for an additional 2-3 minutes, allowing the noodles to soak up the sauce.
7. Remove from heat and garnish with green onions, sesame seeds, and cilantro if desired. Serve warm.