Spicy Szechuan Udon Extravaganza

This Spicy Szechuan Udon Extravaganza is a quick and easy weeknight meal that's packed with flavor. The udon noodles are cooked in a savory Szechuan sauce, and then tossed with crisp-tender vegetables. This dish is sure to please everyone at the table, and it's a great way to use up leftover vegetables.

I first had this dish at a Chinese restaurant in San Francisco's Chinatown. I was immediately hooked on the combination of spicy and savory flavors, and I knew I had to recreate it at home. After some experimentation, I came up with this recipe, which is a close approximation of the original. I've made a few changes to the original recipe to make it easier to prepare at home, but the overall flavor is the same. This dish is a great way to use up leftover vegetables, and it's also a great way to get your family to eat their vegetables.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• Udon noodles
• Vegetable broth
• Szechuan sauce
• Red bell pepper
• Green bell pepper
• Onion
• Ginger
• Garlic

Instructions

1. Cook the udon noodles according to the package directions.
2. In a large pot or Dutch oven, bring the vegetable broth to a boil.
3. Add the Szechuan sauce, red bell pepper, green bell pepper, onion, ginger, and garlic to the pot.
4. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
5. Add the cooked udon noodles to the pot and stir to combine.
6. Simmer for 5 minutes, or until the noodles are heated through.
7. Serve immediately, garnished with green onions and sesame seeds (optional).
8. Enjoy!

Why It Works

• The Szechuan sauce is made with a combination of soy sauce, rice vinegar, and chili oil, which gives it a complex and flavorful taste.
• The vegetables are cooked until they are crisp-tender, which gives them a nice texture and flavor.
• The udon noodles are cooked in the Szechuan sauce, which gives them a delicious flavor.