Begin by filling a large pot with water and bringing it to a rolling boil over high heat. Add the 12 oz of udon noodles and cook according to the package instructions, usually about 8-10 minutes, until they are tender yet chewy. Once cooked, drain the noodles in a colander and set them aside, allowing them to cool slightly.

In a large non-stick skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Wait until the oil shimmers and is hot but not smoking, which should take about 1-2 minutes.

Add 1 cup of assorted vegetables, such as bell peppers, carrots, and broccoli, to the hot pan. Sauté the vegetables for 3-4 minutes, stirring constantly, until they are tender but still crisp.

Now, it’s time to add the drained udon noodles to the pan. Pour in 1 tablespoon each of soy sauce and mirin, along with 1 teaspoon of sesame oil. Using tongs or a spatula, toss everything together for 2-3 minutes over medium heat until the noodles are evenly coated.

Once heated, remove the pan from the heat. Garnish your delectable Yaki Udon Noodle dish with 2 chopped green onions and sprinkle with sesame seeds if desired. Add chili flakes or sriracha to taste.