BBQ Udon Noodles

 

From the Genna Marks Collection

When I first tried the Triple Crown Black Garlic BBQ sauce I immediately thought of hoisin, the Cantonese fermented soybean paste that lends itself so beautifully to meats, seafood, and noodles! Late-night stir fried noodles? Sign me up! They are vibrant, tangy, a little spicy, and rich all in one. Pictured are dried udon noodles, but if you prefer the thicker more chewy ones, check out the frozen section, you can find them precooked there. The vegetables are versatile here, so use up what you’ve got.

Udon.jpeg

Ingredients

  • ½ lb udon noodles, boiled 

  • 1 red bell pepper, sliced

  • 1 carrot, thinly peeled into ribbons

  • 1 cup snap peas, sliced if desired 

  • ½ cup scallions, chopped + more for garnish 

  • ½ cup Triple Crown Black Garlic BBQ Sauce 

  • 2 tbsp + 1 tsp soy sauce 

  • ½ tsp sambal chili paste 

  • 1 tbsp rice vinegar, unseasoned

  • 1 tbsp brown sugar 

  • 1 tbsp + ½ tsp sesame oil, toasted 

  • 1 tbsp ginger, grated 

  • 1 tbsp olive oil 

  • 2 tbsp sesame seeds, toasted 

  • Ahi tuna (optional)

Instructions

  1. Whisk together bbq sauce, soy sauce, sambal, rice vinegar, brown sugar, ginger, and ½ tsp sesame oil. Set aside.

  2. In a sauté pan over medium-high heat, add olive oil and remaining sesame oil. Add bell peppers, carrots, and snap peas. Sauté until softened but still have a slight crunch.

  3. Add freshly boiled udon noodles to the pan with sautéed vegetables. Add bbq sauce mixture and scallions, toss all together.

  4. If you are making tuna, seasoned with salt and pepper, sear a couple minutes on each side over high heat in olive oil. Slice and serve on top of the noodles.

  5. Garnish with remaining scallions and toasted sesame seeds.

    For more recipes like this follow @gennamarks on Instagram.

 
Andy Wright