No-soup Udon with Mixed Veggies!

I sort of made this up on the spot, and didn`t really measure anything, but here is a vegetarian dish. Soy sauce and sugar make a sweet, thick sauce that goes well with the satsumaimo (purple sweet potato). Mix up this recipe with whatever vegetables you like (or whatever is on sale at your supermarket!!)

No-Soup Udon with Mixed Veggies     Serves 2
1 package udon noodles (Pre-cooked or dry, whichever you prefer
Vegetables of your choice!
   I used: 1.5 onions, 3 small green peppers, one red pepper, 1 medium satsumaimo (purple sweet potato!)
~1 Tbsp oil (does anyone actually measure oil for stir-frying? I sure don`t)
Soy sauce (I didn`t measure, maybe use about a cup?)
3 Tbsp Sugar
Salt to taste
Optional: red pepper flakes or other spices: black sesame seeds

If using dry noodles, cook then according to directions

Slice vegetables. For Satsumaimo, I recommend slicing at an angle, turning the potato 45, slicing again, etc. This should make chunky, stick-like potato wedges.

Heat oil in frying pan over high heat. Add onions, satsumaimo, and salt (salt helps brown vegetables by drawing out the moisture) and brown, apx 2~3 minutes. Add peppers and brown briefly if desired. Add soy sauce and reduce heat to medium. Cover and simmer until vegetables are tender and much of the liquid is gone. Uncover and add sugar. Cook uncovered for a few more minutes, then add noodles and toss to coat.

Top with black sesame seeds and serve warm.