2 packages udon noodles (about 3 cups)
1 teaspoon oil
1 tablespoon water
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon black bean garlic sauce, hoisin sauce, or vegan Worchestershire sauce (each will yield a slightly different flavor)
1.5 cups broccoli florets
1/2 cup chopped red bell pepper (I used some from a jar)
If you’re using dry udon noodles, cook them according to package directions and drain. If you’re using frozen ones, take them out of the plastic packaging and thaw them until just defrosted. I used refrigerated udon noodles which need no cooking. Set the prepared noodles aside.
Bring a frying pan to medium heat. Lay the broccoli and chopped red pepper evenly in the pan and add 1 tablespoon of water. Cover and allow to steam 3 minutes. Add the noodles, adding an additional tablespoon of water if you are using refrigerated ones to help them break apart. To the same pan, add oil, soy sauce, sugar, and black bean garlic or other sauce. Stir until everything is incorporated and heated through, about 3 more minutes.