Ingredients

The following ingredients have 6 Servings
  • 2 7-ounce refrigerated udon noodles, seasoning sauce packets discarded
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion (diced)
  • 1 red bell pepper (thinly sliced)
  • 1 green bell pepper (thinly sliced)
  • 12 ounces broccoli florets
  • 1 green onion (thinly sliced)
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar (packed)
  • 3 cloves garlic (minced)
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • teaspoon Sriracha (optional)

Instruction

  • In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside.
  • In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  • Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  • Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
  • Serve immediately, garnished with green onion, if desired.