Udon Noodles with Peppers

Photos, recipe, and pottery by Allie Stack.

Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack   

Ingredients

• 4 peppers (I used a mixture of bell, cowhorn and sweet), ribs removed and cut into strips

• 1 yellow onion, sliced 

• 2 garlic cloves, finely chopped 

• 1” piece of ginger, peeled and finely chopped 

• 4 scallions, cut on a bias 

• 1 package of impossible ground “meat” (sub for regular ground meat - I’m a pescatarian!) 1 package of udon noodles (I used a package of refrigerated udon noodles but frozen or dried work fine) 

• ¼ cup soy sauce 

• 1 tablespoon chili crisp 

• 1 tablespoon honey 

• 1 tablespoon rice vinegar 

• Sesame seeds for topping 

• Oil for cooking 

Directions: 

1. Mix together soy sauce, chili crisp, honey, and rice vinegar in a bowl 

2. Cook udon noodles according to package, drain and set aside 

3. Heat oil to medium high in a large pan and add onion and bell peppers. Cook for 3-4 minutes and then add garlic, ginger and impossible meat. Cook for another 4-5 minutes and then pour in half the soy sauce mixture. Continue to cook for 2-4 minutes more, until impossible meat is fully browned. 

4. Add in udon noodles, rest of sauce and toss to combine. Cook for another 2 minutes and the remove from heat. Top with scallions and sesame seeds.