1 pound ground chicken or turkey (optional)
8-10 ounces dried udon noodles
2 red or orange bell peppers, sliced
1/4 cup rice vinegar
1/2 cup low sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons sesame oil
1 tablespoon fresh ginger grated
2 Fresno peppers, seeded and chopped
1/2 cup fresh basil, chopped
2 green onions, chopped
2 tablespoons sesame seeds
- Bring water to a boil in your HexClad Wok. Once water is boiling, cook the udon noodles according to package directions. Once cooked, drain noodles and return to Wok.
- Combine the soy sauce, vinegar, hoisin sauce, and 1/4 cup water in a bowl and whisk.
- Heat your 10'' or 12'' HexClad pan to medium-high heat. Add the sesame oil and the ground chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the bell peppers, ginger, and fresno peppers. Cook another 4-5 minutes. Add in your soy sauce mixture and basil. Bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes.
- Pour chicken mixture into Wok with noodles and stir to combine. Add the green onions and sesame seeds. Serve the noodles warm, topped with green onions. Enjoy!