Instructions

• Cook the udon noodles according to package directions; drain and set aside.
• In a small bowl, whisk together the 1/2 cup low-sodium soy sauce, 1/4 cup rice vinegar, and 2 tablespoons hoisin sauce.
• Heat a large skillet over medium-high heat and add the 2 tablespoons sesame oil.
• If using the 1 pound ground chicken or turkey, add it to the skillet and cook, breaking it up, until browned, about 5 minutes. If not using meat, skip to the next step.
• Add the sliced red/orange bell peppers, the grated 1-inch fresh ginger, and the seeded and chopped Fresno pepper to the skillet. Cook, stirring, until the peppers are tender-crisp, about 2–3 minutes.
• Pour the soy sauce–vinegar–hoisin mixture into the skillet and add the chopped 1/3 cup fresh basil. Bring to a simmer and cook until the sauce reduces slightly and coats the meat and/or vegetables, about 3–5 minutes.
• Add the cooked udon noodles to the skillet and toss until the noodles are evenly coated and heated through, about 1–2 minutes. Remove from heat.
• Stir in the chopped 2 green onions and sprinkle the 2 tablespoons sesame seeds over the noodles. Serve immediately.