This is the perfect protein-packed lunch or dinner recipe for noodle fans. What makes it so great is that anyone can cook it (yes, it’s that easy), and it’s a one-pan recipe. Well, you cook the noodles separately but then cook everything else in one pan and mix with noodles. I’m using pre-cooked frozen vacuumed udon noodles you can buy at Asian grocery stores. I’ll explain why below the recipe.
Note: I mentioned that I prefer dark soy sauce, and that’s because, contrary to popular belief, dark soy sauce is less salty than the regular stuff. It has a thicker texture and darker black color. It adds lots of flavor, but it works just the same if you add regular or light soy sauce.